CRISPY ROASTED SUNCHOKES
4 servings
We’ve enjoyed sunchokes prepared in just about every way imaginable—sliced paper thin and served raw, pureed into soup, braised—but our favorite way to serve them is roasted, and, taking a cue from the Brits, served with a few dashes of malt vinegar.
Preheat the oven to 400°F. Halve lengthwise:
- 1 pound sunchokes, well scrubbed
The large, nubby slices should be around ½ inch thick. If the sunchokes are very large, cut them accordingly. Toss the sunchokes on a large rimmed baking sheet with:
- 2 tablespoons olive oil
- (1 tablespoon thyme leaves or minced rosemary)
- ½ teaspoon salt
- ½ teaspoon black pepper
Arrange the sunchokes in a single layer cut side down, and roast until golden brown and tender, about 45 minutes. Serve with:
- Malt vinegar