Roasted Sunchokes

This simple recipe, from Food.com, makes a savory fall side dish.

Ingredients

• 2 tablespoons olive oil or 2 tablespoons coconut oil
• 3 pounds sunchokes, scrubbed and cut into ¼-inch slices (keep in water until ready to use)
• 1/4 teaspoon cumin seed
• 1/4 teaspoon anise seed
• 1/4 teaspoon fennel seed
• 1/4 teaspoon caraway seed
• 1/4 teaspoon cardamom seed (use all seeds or mix and match to equal 1 ¼ teaspoon)
• 6 garlic cloves, sliced
• 1/2 teaspoon salt
• 1 teaspoon fresh rosemary, finely minced
• Fresh cracked pepper

Directions

1. Preheat oven to 425 degrees. Pour oil on two sheet pans. Place half of the drained sunchokes on each pan, tossing to coat with oil.
2. Reserve some whole seeds for garnish. Place the remaining seeds on a wet cutting board and chop with a sharp knife, or use a spice grinder. Add remaining ingredients to the chopped seeds, toss to combine. Sprinkle the seed mixture on the sunchokes.
3. Roast for 15 minutes. Flip sunchokes, then roast for 15 more minutes or until sunchokes are crisp and tender inside (like a roasted potato).
4. Garnish with reserved seeds and rosemary.

Makes 12 servings with 108 calories, 2 g fat, 102 mg sodium, 21 g carbohydrates, and 2 g fiber.