Roasted Sunchokes with Brown Butter-Cider Vinaigrette

Serving Size: 4
Total Time:

This recipe includes a tangy, lush and slightly spicy vinaigrette that is delicious on sweet sunchokes and fresh spinach.


  • 2 Pound sunchokes (Jerusalem artichokes), scrubbed and cut into 1-inch pieces
  • 2 cup fresh spinach leaves
  • Black pepper
  • 2 Tbsp unsalted butter
  • 1 tsp honey
  • 0.5 tsp crushed red pepper
  • 2 Tbsp minced shallots
  • 0.25 cup apple cider vinegar
  • Kosher salt
  • 8 garlic cloves, crushed
  • 4 thyme sprigs
  • 0.25 cup extra-virgin olive oil
  • 0.25 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.

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Recipe Credit: Jamie Malone
Image Credit: Christina Holmes