Roasted Sunchokes with Brown Butter-Cider Vinaigrette Recipe

Name: Roasted Sunchokes with Brown Butter-Cider Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces; 1/4 cup extra-virgin olive oil; 4 thyme sprigs; 8 garlic cloves, crushed; Kosher salt; 1/4 cup apple cider vinegar; 2 tablespoons minced shallots; 1/2 teaspoon crushed red pepper; 1 teaspoon honey; 2 tablespoons unsalted butter; Black pepper; 2 cups fresh spinach leaves; 1/4 cup chopped chives

Servings: persons

2 pounds sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
4 thyme sprigs
8 garlic cloves, crushed
Kosher salt
1/4 cup apple cider vinegar
2 tablespoons minced shallots
1/2 teaspoon crushed red pepper
1 teaspoon honey
2 tablespoons unsalted butter
Black pepper
2 cups fresh spinach leaves
1/4 cup chopped chives

1
Preheat the oven to 375.
2
On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt.
3
Roast for about 1 hour, stirring occasionally, until golden and tender.
4
Discard the thyme sprigs and garlic.
5
Transfer the sunchokes to a large bowl.
6
Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes.
7
Transfer to a bowl.
8
Stir in the shallots, crushed red pepper and honey.
9
Wipe out the saucepan.
10
Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes.
11
Whisk the butter into the vinegar mixture and season with salt and pepper.
12
Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat.
13
Serve warm.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces, 1/4 cup extra-virgin olive oil, 4 thyme sprigs, 8 garlic cloves, crushed, and more.

Yes, Roasted Sunchokes with Brown Butter-Cider Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Sunchokes with Brown Butter-Cider Vinaigrette

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