Ingredients
- 1 pound sunchokes
- 1 teaspoon herbes de provence
- 1 teaspoon sea salt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Make it step by step
- Preheat oven to 350F.
- Wash and scrub sunchokes to thoroughly remove all dirt.
- Cut into large dice.
- Transfer to a large mixing bowl and set aside.
- Grind together herbes de provence and sea salt with a mortar and pestle until spices are broken down, but not powder fine.
- Toss prepared sunchokes with spices, minced garlic and oil until evenly coated and spread out on a parchment paper covered baking sheet.
- Roast for 40 minutes to an hour, turning every 15 minutes, until very tender. Let cool slightly before serving and enjoy.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Shoshanna Levy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.