Preheat oven to 425 degrees.
Scrub sunchokes under cold running water and slice 1/4-inch thick. Add sunchokes and garlic to roasting pan or baking sheet, then toss with olive oil so bottom of pan and sunchokes are lightly coated. Add more olive oil a tablespoon at a time if needed to coat vegetables. Sprinkle with salt and rosemary. Bake 15-20 minutes until sunchokes are tender inside, like a roasted potato.
Analyzed to serve 4 with 3 ounces of sunchokes per serving: Calories 120, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 7g, Protein 2g, Iron 15%