3 large Sunchokes®
3 to 4 cloves of garlic, peeled and left whole
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig Fresh Rosemary, leaves removed
Preheat oven to 425 degrees. Scrub sunchokes under cold running water and slice 1/4-inch thick.
Add sunchokes and garlic to roasting pan or baking sheet, then toss with olive oil so bottom of pan and sunchokes are lightly coated. Add more olive oil a tablespoon at a time if needed to coat vegetables. Sprinkle with salt and rosemary.
Bake 15-20 minutes until sunchokes are tender inside, like a roasted potato.