- Preheat oven to 350 degrees.
- 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.
- Cook until golden brown, then turn over and continue to cook for 5 minutes.
- In roasting pan, coat shallots with remaining oil and season with salt and pepper. Roast 10 minutes in oven or until tender.
- In large bowl, mix together shallots and sunchokes. Toss with vinegar and parsley.
- Serve warm.