Oven Roasted Jerusalem Artichokes, also called Sunchokes, are a nice change from your regular taters! They're really similar, only they're a tad chewier and sweeter and not quite as starchy, with a delicate nutty flavor that's slightly reminiscent of artichokes.
Brush the Jerusalem artichokes under cold water, removing any eventual dirt from crevices and knobs; if applicable, trim off any "eyes" or bruised parts with a paring knife, like you would with potatoes.
Cut the sunchokes into roughly 1" pieces and place them in a large bowl.
Add the salt, pepper, onion and garlic powder as well as the olive oil and toss well so all the pieces get evenly coated.
Place the artichokes on a large roasting pan, preferably a dark colored one, and arrange them so the pieces are cut side down and do come in contact with one another. Air needs to be able to circulate around them.
Roast the artichokes for 20-25 minutes, the flip them with a spatula and return to the oven for another 5-10 minutes, or until they are soft and golden brown.
Remove from the oven, garnish with chopped parsley and serve without delay!
There's no need to peel Jerusalem artichokes really, but they do require a very thorough scrubbing with a good, stiff vegetable brush. If you are totally adamant on peeling them, you can totally do that, but you'll need a lot of patience. Sunchokes do have A LOT of little knobs and crevices!