1½ lb. small sunchokes, washed, dried and sliced about ¼" thick 4 cloves garlic, thinly sliced 4 sprigs thyme Zest and juice of 1 lemon 6 tbsp. olive oil Kosher salt and freshly ground black pepper, to taste 1 pint grape tomatoes, halved lengthwise 1 tsp. honey
Heat oven to 425°. Toss sunchokes, garlic, thyme, and lemon zest with half the oil, plus salt and pepper on a baking sheet. Bake, stirring once, until tender and beginning to caramelize, 35 to 40 minutes. Discard thyme sprigs and transfer sunchokes to a bowl with tomatoes. Whisk lemon juice, remaining oil, honey, salt and pepper in a bowl; pour over sunchokes and toss to coat.