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Roasted Jerusalem Artichoke with Thyme, Tomatoes & Lemon

Roasting sunchokes brings out their sweet, nutty flavor—which pairs well with grape tomatoes. From: bonappetit.com SERVES 4-6

1½ lb. small Jerusalem artichoke (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.