Serves 4

• 1 ¼ pounds small sunchokes, scrubbed and halved lengthwise
• 2 tbs olive oil, divided
• ½ tsp kosher salt, divided
• ¼ tsp freshly ground black pepper
• 2 to 4 cloves of garlic
• 4 rosemary sprigs

1. Preheat oven to 375°.
2. Combine sunchokes, 1 tbs olive oil, 1/4 tsp salt, and pepper in a large bowl; toss well to coat. 
3. Heat 1 tbs oil in large skillet (cast iron is best) over medium-high heat
4. Arrange sunchokes, cut side down, in pan until they start to brown (about 5 minutes).
5. If using a cast iron skillet, arrange garlic and rosemary evenly over sunchokes. If using a regular skillet, transfer ingredients to a baking dish and arrange as described (but add a little additional oil to the dish to prevent sticking). Place cast iron skillet or baking dish in oven and roast at 375° for 40 minutes or until sunchokes are tender and deep golden. 
6. Sprinkle with remaining 1/4 tsp salt.

(per 0.5 cups); Calories: 143; Fat: 6.9g; Protein: 2g; Carbohydrates: 20g; FIber: 2g; Iron: 4mg; Sodium: 246mg; Calcium: 32mg.