a yummy, filling and super easy side dish
800 grams cleaned sunchokes, sliced into 1/2-inch pieces 1 tablespoon olive oil or organic canola 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. Tip 3: For an extra quick side dish you might want to pan-fry sunchokes. For this method you need however more oil. In a large skillet heat 2 tablespoons of olive oil on medium high heat. Add the sliced sunchokes and sauté until tender and brown on both sides. This takes about 5 minutes per side. Season with salt and pepper.
Keywords: roasted sunchokes, baked sunchokes, Jerusalem artichokes