• 1 quart Kosher salt
• 4, 6-8 inch rosemary sprigs
• 2 pounds small to medium sunchokes, washed and scrubbed clean (a toothbrush works great!)
• 4 Tbsp. sunflower oil
• 1-2 Tbsp. freshly ground black pepper (more if desired)
• 3 Tbsp. brown (or melted) butter
• 1 1/2 Tbsp. fresh rosemary, finely chopped
• 1/4 cup grated parmesan cheese
• 1 large lemon, washed (for zesting)

1. Preheat oven to 415 F.

2. Line baking sheet with parchment paper and place kosher salt and rosemary sprigs on top. Take muslin/cheese cloth and place on top of salt and rosemary.

3. Mix sunchokes, oil, and pepper. Toss until evenly coated. Place sunchokes over muslin-covered rosemary salt.

4. Roast sunchokes for approximately 45-65 minutes, or until sunchokes can easily be punctured with the tip of a small knife. Return sunchokes to medium mixing bowl. Toss with butter, cheese, and chopped rosemary. Zest lemon on top and adjust seasonings.

Note: Sunchokes can be cut in half before roasting to help them cook faster. For a vegan version, substitute high quality olive oil and nutritional yeast for the butter and cheese.

Recipe and photo courtesy of Nathaniel Sloan, chef/owner of bloom restaurant.