Roasted Sunchokes with Brown Butter-Cider Vinaigrette

• 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.

artichokes, extravirgin olive oil, thyme, garlic, kosher salt, apple cider vinegar, shallots, red pepper, honey, unsalted butter, black pepper, fresh spinach leaves, chives

Taken from www.foodandwine.com/recipes/roasted-sunchokes-with-brown-butter-cider-vinaigrette (may not work)