Roasted Sunchokes with Caramelized Shallots

Photo by Rush Jagoe

This Thanksgiving side from New Orleans chef Nina Compton will impress the whole table.

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4–6 servings

  • ¼ cup olive oil, divided
  • 8 ounces sunchokes, washed and cut into ½-inch slices
  • 2 rosemary sprigs
  • Salt and pepper
  • 8 shallots, peeled
  • ¼ cup red wine vinegar
  • 1 tablespoon chopped parsley
  1. 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.
  2. In a roasting pan, coat shallots with remaining oil and season with salt and pepper. Roast until tender, about 10 minutes.
  3. In a large bowl, mix together shallots and sunchokes. Toss with vinegar and parsley. Serve warm.
  • From chef Nina Compton of Compère Lapin, New Orleans, Louisiana

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