Roasted Sunchokes/ Jerusalem Artichokes

• 2 tablespoons olive oil or 2 tablespoons coconut oil
• 3 lbs jerusalem artichokes (suncokes, Very well scrubbed sliced into 1/4 slices and rinsed again and left in water till ready to)
• 14 teaspoon cumin seed
• 14 teaspoon anise seed
• 14 teaspoon fennel seed
• 14 teaspoon caraway seed
• 14 teaspoon cardamom seed (all seeds can be used or mix and match enough to equal 1 1/4 teaspoon of seeds)
• 6 garlic cloves, sliced
• 12 teaspoon salt
• 1 teaspoon finely minced fresh rosemary
• fresh cracked pepper

1. Preheat oven to 425.
2. Pour oil on 2 sheet pans.
3. Place half of the drained chokes on each pan tossing to coat with oil.
4. On a wet cutting board place the seeds and chop with a sharp knife.
5. To grind and leave some whole.
6. Add remaining ingredients to the seeds, toss to combine.
7. Distribute the seeds mixture on the sunchokes.
8. Roast for 15 minutes flip roast 15 more minutes.
9. Or until chokes are crisp and tender inside.Just like a roasted potato.
10. Garnish with additional seeds and rosemary.

olive oil, artichokes, cumin, anise, fennel, caraway, cardamom, garlic, salt, fresh rosemary, fresh cracked pepper

Taken from www.food.com/recipe/roasted-sunchokes-jerusalem-artichokes-489349 (may not work)