ROASTED SUNCHOKES
Toasted Jerusalem artichoke is sliced and mixed with vegetable oil , salt, pepper, and baked until caramelized and tender. EASY and healthy plant-based side dishes for fall or winter!
INGREDIENTS
1 lb. Jerusalem artichoke (sometimes called Jerusalem artichoke), rinsed well and scrubbed well, and dig 1/2 inch thick slices
1 and 1/2 tablespoons extra virgin vegetable oil , plus more for drizzling
1/2 teaspoon kosher salt (* i exploit the Diamond Crystal brand)
freshly ground black pepper
1-2 sprigs of fresh thyme, finely chopped
INSTRUCTIONS
1.Preheat oven to 425 degrees Fahrenheit (220 C) with rack in center. during a medium bowl, stir the Jerusalem artichoke slices with vegetable oil , salt and pepper until well coated. Spread the Jerusalem artichoke, cut face down, thin, flat on a typical baking sheet. confirm to go away some space between them, as this may allow them to caramelize evenly.
2.Bake for 18 to 22 minutes, turning the pieces halfway through the cooking process, or until the Jerusalem artichoke is lightly caramelized and tender with a fork. If necessary, sprinkle with a touch vegetable oil to stop it from sticking.
3.Gently mix with chopped fresh thyme and a pinch of kosher salt. i prefer to drizzle it lightly with extra virgin vegetable oil before serving, but that's optional. Serve immediately.
