Sunchokes are also called Jerusalem artichokes and are the tuberous portion of a sunflower plant. This recipe is a delicious way to prepare them. You will find sunchokes in your produce section in fall or winter. 

Note: If this is your first time eating these, take care not to eat too many (although it will be hard to resist). Sunchokes contain a high level of inulin, a favorite fiber of your gut microbiome. For some that are unaccustomed though, they may cause intestinal upset. 

Makes 4 servings

Ingredients

• 1 lb sunchokes (Jerusalem artichokes),  scrubbed  and cut into 1/4 to 1/2 -inch thick slices
• Olive oil spray
• ½ teaspoon salt
• Freshly ground black pepper
• 1-2 sprigs fresh thyme, chopped

Instructions

1. Preheat the oven to 425° F with a rack in the center position.
2. Spray a rimmed baking sheet with olive oil spray. Spread the sunchokes in an even  layer, pressing the slices to ensure coating from the oiled pan surface. Then spray the top of the slices with oil spray.  Do not overcrowd to ensure even browning.
3. Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly browned and fork tender.
4. Sprinkle with freshly chopped thyme leaves and a light sprinkle of  salt and pepper, if desired. Serve immediately.

Adapted from ABeautifulPlate.com