Set the oven to 350 degrees Fahrenheit (175 degrees C).
Cut away the eyeballs and scrub the artichoke tubers.
Tubers should be cut into 1-inch chunks.
Jerusalem artichoke pieces are added to a large bowl along with the olive oil, thyme, garlic, and sea salt. Place the coated pieces on a baking sheet in a single, equally spaced layer.
Roast for 35 to 45 minutes in a preheated oven until tender.