This paper presents the results of an experiment replicating traditional Interior Salish pit-cooking methods to process balsamroot ( Balsamorhiza sagittata (Pursh) Nutt.), a former food staple that contains the complex carbohydrate inulin. Analysis of fresh and cooked balsamroot samples reveals that with sufficient heat, moisture, and the release of volatile organic acids, inulin is hydrolyzed during pit cooking. This process converts complex carbohydrates into simple ones, resulting in an increase of 250% in the energy provided by simple sugars. When the average energy contributions of protein, simple and complex carbohydrates are tallied, the net result is an energy gain of approximately 65% between fresh and pit-cooked balsamroot. This research demonstrates the effectiveness of ancient pit-cooking practices in transforming unpalatable and inedible root resources into sweet-tasting, highly digestible sources of carbohydrate energy and supports my assertion that this processing technology was a key component of the wild plant food production systems of Interior Salish Peoples.