Roasted Sunchokes with Grape Tomatoes
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
- Heat oven to 425°F.
- 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.
- Bake, stirring occasionally, until tender and beginning to caramelize, 35 to 40 minutes.
- Whisk lemon juice, 3 tablespoons olive oil, honey, salt and pepper in a small bowl.
- Discard thyme sprigs and transfer sunchokes to a bowl and add tomatoes.
- Pour dressing over sunchokes and tomatoes and toss to coat.
- 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.
