| Yield: serves 6 | Time: 30 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
1. Preheat oven to 375 degrees.
2. Toss sunchokes in olive oil and spices.
3. Spread on a baking sheet and roast for 25 minutes.
3 cups sunchokes, sliced into 1-inch pieces
1 T olive oil
1 ½ tsp curry powder
½ tsp sea salt
¼ tsp black pepper