When crisped in a high-heat oven, paper-thin sunchoke skin is a real treat--just make sure to scrub the knobby roots well before cooking. A clean toothbrush is particularly good for getting into those irregular nooks and crannies.
1 1/4 pounds small sunchokes, scrubbed and halved lengthwise
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
8 garlic cloves
4 rosemary sprigs
How to Make It
Preheat oven to 375°.
Combine sunchokes, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper in a large bowl; toss well to coat. Heat a large cast-iron skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange sunchokes, cut side down, in pan; cook 5 minutes or until beginning to brown. Arrange garlic and rosemary evenly over sunchokes. Place pan in oven; roast at 375° for 42 minutes or until sunchokes are tender and deep golden. Sprinkle with remaining 1/4 teaspoon salt.