Roasted Sunchokes with Grape Tomatoes
Author: Nicole
Ingredients
  • 1-1/2 pounds (24 ounces) small sunchokes, washed, dried and sliced about 1⁄4" thick
  • 4 cloves garlic, sliced
  • 8 sprigs thyme
  • Zest and juice of 1 lemon
  • 6 tablespoons olive oil (divided)
  • Sea salt and freshly ground black pepper
  • 1 teaspoon honey
  • 1 pint grape tomatoes, halved lengthwise
Instructions
  1. Heat oven to 425°F.
  2. Toss sunchokes, garlic, thyme and lemon zest with 3 tablespoons olive oil in a bowl. Season with sea salt and pepper. Transfer to a baking sheet or pan.
  3. Bake, stirring occasionally, until tender and beginning to caramelize, 35 to 40 minutes.
  4. Whisk lemon juice, 3 tablespoons olive oil, honey, salt and pepper in a small bowl.
  5. Discard thyme sprigs and transfer sunchokes to a bowl and add tomatoes.
  6. Pour dressing over sunchokes and tomatoes and toss to coat.
  7. Serve warm or at room temperature.
Notes
* Don’t slice the garlic too thinly or it may burn while baking. Alternative is to add the garlic about halfway through cooking if this is a concern.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-sunchokes-with-grape-tomatoes/