Roasted Jerusalem Artichokes

1 1b Jerusalem artichokes, scrubbed and dried

2 T extra virgin olive oil

Fresh or dried herbs such as thyme, tarragon, sage, or rosemary

2 chopped garlic cloves (optional)

1 thinly sliced onion (optional)

Freshly ground salt and pepper

Either slice Jerusalem artichokes into ¼ inch slices or put them whole into a shallow baking pan. Toss with oil, herbs, garlic and onion (if desired) and salt and pepper. Roast at 425 for 20-30 minutes, turning once, if sliced, or about 40 minutes if whole.