Preheat the oven to 400°F (200°C).

Scrub the sunchokes under cold running water and slice into uniform pieces to ensure even cooking.

In a mixing bowl, combine the sliced sunchokes with olive oil, minced garlic, fresh thyme, salt, and black pepper, tossing to coat evenly.

Spread the seasoned sunchokes out in a single layer on a baking sheet, avoiding overcrowding to allow crisping.

Roast in the preheated oven for 30 minutes, or until the sunchokes are golden brown and tender with crispy edges.

Check for doneness by inserting a fork; the sunchokes should be soft inside with a slight crunch outside.

Remove the baking sheet from the oven and let the sunchokes rest for a few minutes to develop flavors.

Transfer the roasted sunchokes to a serving dish and serve immediately as a side or main vegetarian course.