Preheat your oven to 400°F (200°C).

Thoroughly wash the sunchokes under cold running water. Since their skins are edible and add flavor, you can either peel them or scrub them very well to remove any dirt. Trim off any tough or bruised spots. Cut the sunchokes into bite-sized pieces, aiming for roughly uniform size for even cooking. Smaller pieces will cook faster.

In a large mixing bowl, toss the cut sunchokes with olive oil, sea salt, black pepper, and minced garlic (if using). Ensure all pieces are lightly coated.

Spread the seasoned sunchokes in a single layer on a baking sheet. If using fresh herb sprigs, tuck them amongst the sunchokes.

Roast for 25-35 minutes, or until tender when pierced with a fork and nicely caramelized around the edges. Flip them halfway through the roasting time for even browning.

Once roasted, remove from the oven and discard the herb sprigs if used. Taste and adjust seasoning if necessary.