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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 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.
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