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. Slideshow:  More Roasted Vegetable Recipes 

Roasted Sunchokes with Brown Butter-Cider Vinaigrette
Photo: © Christina Holmes
Active Time:
20 mins
Total Time:
1 hrs
4 to 6


  • 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°. 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.

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