Roasted Sunchokes
6 ingredients
2 steps
Ingredients
- 1 1/4 pounds small sunchokes, scrubbed and halved lengthwise
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 8 garlic cloves
- 4 rosemary sprigs
Directions
-
1Preheat oven to 375°.
-
2Combine sunchokes, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper in a large bowl; toss well to coat. Heat a large cast-iron skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange sunchokes, cut side down, in pan; cook 5 minutes or until beginning to brown. Arrange garlic and rosemary evenly over sunchokes. Place pan in oven; roast at 375° for 42 minutes or until sunchokes are tender and deep golden. Sprinkle with remaining 1/4 teaspoon salt.
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