Roasted Sunchokes with Tomatoes and Lemon Recipe
Add sunchokes to create a unique tomato and herb salad.
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Cooking tools:
- Microplane
- Citrus press
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 1-1/2 pounds fresh unpeeled sunchokes, cut into 1/2-inch slices
- 7 tablespoons extra-virgin olive oil, divided
- Sea salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 sprigs fresh thyme, stemmed
- 1/2 pound cherry tomatoes, halved
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