Simple Roasted Sunchokes


.5 pound sunchokes, sliced into half-inch rounds
.5 pound potatoes or carrots, sliced into half inch rounds
2 Tablespoons oil
1 TB lemon juice
Sprinkle with dried Rosemary or thyme
Salt and freshly ground black pepper to taste

Preheat the oven to 375 degrees. Toss the sunchokes with the oil & lemon juice. Sprinkle with the herbs. Bake in a shallow gratin dish with the herbs for thirty to forty-five minutes or until done. (Pierce them with the tip of a knife. They should be mostly tender but offer some resistance. Don’t let them get mushy.) Sprinkle with salt and pepper and serve immediately.




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