This fuss-free method produces subtle, nutty nuggets and takes less time and trouble to prepare than roasted potatoes. Add it to your regular repertoire for an interesting change of pace. Roast separately, in a baking/serving dish. Or add to a roasting pan with chicken, turkey, lamb, or pork during the last half hour of cooking, tossing to coat with the fat. Let the sunchokes finish roasting after you’ve removed the meat to rest before carving.
Warning: Keep an eye on the chokes as they begin to turn tender. They quickly change from tender to mush. Remove any that seem to be softening.