- Preheat oven to 350 degrees. In medium sauté pan 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 a roasting pan, coat shallots with remaining oil and season with salt and pepper. Roast until tender, about 10 minutes.
- In a large bowl, mix together shallots and sunchokes. Toss with vinegar and parsley. Serve warm.