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Roasted Sunchokes with Caramelized Shallots



¼ cup olive oil, divided

8 ounces sunchokes, washed and cut into ½-inch slices

2 sprigs rosemary

Salt and pepper

8 whole shallots, peeled

¼ cup red wine vinegar

1 tablespoon chopped parsley


  1. Preheat oven to 350 degrees.
  2. In medium sauté pan set over medium heat, add 2 tablespoons oil and place sunchokes face-down in pan. Add rosemary and season with salt and pepper.
  3. Cook until golden brown, then turn over and continue to cook for 5 minutes.
  4. In roasting pan, coat shallots with remaining oil and season with salt and pepper. Roast 10 minutes in oven or until tender.
  5. In large bowl, mix together shallots and sunchokes. Toss with vinegar and parsley.
  6. Serve warm.
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