Ingredients:

• 1.5lbs Jerusalem artichokes (scrubbed clean, cut to 1” cubes)

• 3Tbsp Olive Oil (or melted butter)

• 4 Garlic Cloves (smashed)

• 2 Sprigs Fresh Rosemary (chopped)

• 2 Sprigs Fresh Thyme (chopped)

• Salt & Pepper (to taste)

• Optional: A squeeze of fresh lemon juice; Fresh parsley, chopped for garnish

Directions

1. Preheat the Oven to 400°F

2. Prepare the Jerusalem Artichokes: Scrub the Jerusalem artichokes clean but leave the skins on for a rustic texture. Cut them into uniform pieces, about 1-inch chunks.

3. Season: In a large mixing bowl, toss the Jerusalem artichokes with olive oil (or melted butter), smashed garlic cloves, rosemary, thyme, salt, and pepper. Ensure the pieces are evenly coated.

4. Roast: Spread the seasoned Jerusalem artichokes out in a single layer on a baking sheet. Roast in the oven for 30-40 minutes, flipping halfway through to ensure they are golden brown and tender inside.

5. Optional Finishes: After roasting, squeeze a little fresh lemon juice over the top for brightness. You can also garnish with chopped fresh parsley for a pop of color and extra flavor.

6. Serve: Serve hot as a side dish with your homestead meal, pairing perfectly with roasted chicken, fresh greens, or other farm-fresh produce.