a yummy and filling side dish
800 grams cleaned sunchokes, sliced into 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon rosemary, finely chopped
¾ teaspoon sea salt
½ teaspoon smoked red pepper
1/2 organic lemon in small chunks (optional)
Tip 1: The thinner you cut the slices the faster the veggies are tender. You can halve the baking time if you cut them into ¼-inch pieces.
Tip 2: For extra crispiness you might want to flip the veggies after 20 minutes in the oven.