Note: Sunchokes contain a lot of inulin, which may upset some people's stomachs, particularly if consumed in large amounts. If you're uncertain, I suggest roasting the food without the majority of the peel on.

With a tray in the middle, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Slices of sunchokes should be thoroughly coated in olive oil, salt, and pepper in a medium dish. On a half sheet pan, arrange the sunchokes in an even line, cut-side down. To ensure even caramelization, make sure there is room between them.

Roast the sunchokes for 18 to 22 minutes, turning the segments over halfway through, or until they are tender to the fork and have a light caramelization.

Gently combine the sunchokes that have been roasted with some thyme leaves that have just been minced and kosher salt. Before serving, I like to gently drizzle them with extra virgin olive oil, but this is not required. Serve right away.