Sunchokes Roasted with Rosemary

I have been getting produce direct from local farms recently, and one just up the road had sunchokes available and since I had never tried them before I figured why not. Sunchokes are a tubular-shaped, root vegetable of the sunflower plant family in season from late fall through early spring. They look a little like ginger, they are a great source of iron, calcium, magnesium, and potassium.

Here is a super easy recipe for them, they are unique and very different from potatoes much more nutty in flavor profile with a nice crunch.

Ingredients

• about 10 sun chokes, thinly sliced
• 2 sprigs of fresh rosemary 
• a dash of olive oil
• salt and pepper to taste 

Method:

1. heat the oven to 400F 
2. slice the sun chokes, add olive oil, salt and pepper and rosemary 
3. roast for about 25-30 minutes 

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