Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon

Name: Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 2 lb. small sunchokes, washed, dried and sliced about 1/4" thick; 4 cloves garlic, thinly sliced; 4 sprigs thyme; Zest and juice of 1 lemon; 6 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 1 pint grape tomatoes, halved lengthwise; 1 tsp. honey

Serves
serves 4-6

HELEN ROSNER

Roasting sunchokes brings out their sweet, nutty flavor—which pairs well with grape tomatoes.

Ingredients

1 ¹⁄₂ lb. small sunchokes, washed, dried and sliced about 1/4" thick
4 cloves garlic, thinly sliced
4 sprigs thyme
Zest and juice of 1 lemon
6 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1 pint grape tomatoes, halved lengthwise
1 tsp. honey

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Instructions

Step 1

Heat oven to 425°. Toss sunchokes, garlic, thyme, and lemon zest with half the oil, plus salt and pepper on a baking sheet. Bake, stirring once, until tender and beginning to caramelize, 35 to 40 minutes. Discard thyme sprigs and transfer sunchokes to a bowl with tomatoes. Whisk lemon juice, remaining oil, honey, salt and pepper in a bowl; pour over sunchokes and toss to coat.

Heat oven to 425°. Toss sunchokes, garlic, thyme, and lemon zest with half the oil, plus salt and pepper on a baking sheet. Bake, stirring once, until tender and beginning to caramelize, 35 to 40 minutes. Discard thyme sprigs and transfer sunchokes to a bowl with tomatoes. Whisk lemon juice, remaining oil, honey, salt and pepper in a bowl; pour over sunchokes and toss to coat.