Ingredients
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2 tablespoons olive oil or 2 tablespoons coconut oil
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1/4 teaspoon cumin seed
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1/4 teaspoon anise seed
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1/4 teaspoon fennel seed
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1/4 teaspoon caraway seed
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1/4 teaspoon cardamom seed (all seeds can be used or mix and match enough to equal 1 1/4 teaspoon of seeds)
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6 garlic cloves, sliced
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1/2 teaspoon salt
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1 teaspoon finely minced fresh rosemary
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fresh cracked pepper
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3 lbs jerusalem artichokes (suncokes, Very well scrubbed sliced into 1/4 slices and rinsed again and left in water till ready to)
Instructions
- Preheat oven to 425.
- Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
- On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
- Add remaining ingredients to the seeds, toss to combine.
- Distribute the seeds mixture on the sunchokes.
- Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
- Garnish with additional seeds and rosemary.