Roasted Sunchokes with Brown Butter-Cider Vinaigrette

Chef Jamie Malone makes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh spinach.

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  • Servings: 4 to 6

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  • 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

How to make this recipe

  1. Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.

  2. Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.

  3. Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.

  4. Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.

Suggested Pairing

Juicy, fruit-forward Pinot Gris.

Contributed By Photo © Christina Holmes Published December 2014

507376 recipes/roasted-sunchokes-with-brown-butter-cider-vinaigrette 2014-11-14T21:59:42+00:00 Jamie Malone fall|winter|roasting|christmas|thanksgiving|side-dishes|4|6|healthy|vegetarian|weeknight-dinner december-2014 recipes,roasted-sunchokes-with-brown-butter-cider-vinaigrette 507376

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