Easy Roasted Sunchokes

Ingredients

• 1lb Sunchokes (Jerusalem Artichokes), scrubbed
• ½ tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon fresh chopped Italian or curled parsley

Instructions:

• Preheat oven to 450 degrees
• Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
• Toss in a medium sized bowl with olive oil, salt and pepper until coated
• Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
• Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

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