#19 Winter Harvest Sunchokes with Sunflower Seeds and Rosemary

Peel and slice about 10 large sunchokes, add 1 medium yellow onion, wedge sliced. Coat them with a mild olive oil and melted butter mixture, about 3T, (or sunflower oil if you have it). Mix in 2 cloves of chopped garlic, and 1T of chopped rosemary, Salt and pepper.

Spread on a sheet pan and roast in a preheated 425 degree oven for 20 minutes.
Stir in 1/4 cup toasted sunflower seeds and squeeze some fresh lemon juice.
Roast an additional 20 minutes, stir.

Roast additional time if needed for caramelizing, depending upon the moisture level in the sunchokes, and how browned you want it. The pictured sunchokes were roasted about 50 minutes for a light golden color and they were particularly moist from a winter harvest.