This simple recipe, from Food.com, makes a savory fall side dish.
- 2 tablespoons olive oil or 2 tablespoons coconut oil
- 3 pounds sunchokes, scrubbed and cut into ¼-inch slices (keep in water until ready to use)
- 1/4 teaspoon cumin seed
- 1/4 teaspoon anise seed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon caraway seed
- 1/4 teaspoon cardamom seed (use all seeds or mix and match to equal 1 ¼ teaspoon)
- 6 garlic cloves, sliced
- 1/2 teaspoon salt
- 1 teaspoon fresh rosemary, finely minced
- Fresh cracked pepper
- Preheat oven to 425 degrees. Pour oil on two sheet pans. Place half of the drained sunchokes on each pan, tossing to coat with oil.
- Reserve some whole seeds for garnish. Place the remaining seeds on a wet cutting board and chop with a sharp knife, or use a spice grinder. Add remaining ingredients to the chopped seeds, toss to combine. Sprinkle the seed mixture on the sunchokes.
- Roast for 15 minutes. Flip sunchokes, then roast for 15 more minutes or until sunchokes are crisp and tender inside (like a roasted potato).
- Garnish with reserved seeds and rosemary.
Makes 12 servings with 108 calories, 2 g fat, 102 mg sodium, 21 g carbohydrates, and 2 g fiber.