ROASTED SUNCHOKES WITH SALSA VERDE

Roasted Sunchokes with Salsa Verde image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup extra-virgin olive oil
2/3 cup parsley, roughly chopped (about 1 small bunch)
2 tablespoons capers, drained
4 oil packed anchovies, chopped
2 cloves garlic, peeled
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 1/2 pounds sunchokes, scrubbed very well, and cut into even size 1/2- to 1-inch chunks
5 cloves garlic, peeled
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth.
For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again.
Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.