Sunchokes, Carrots, and Parsnips With Bacon

Ingredients

Cooking Directions

Preheat the oven to 500°F.

In a medium bowl, combine the sunchokes, carrots, parsnips, ¼ cup of the olive oil, the salt, and the

pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until

lightly caramelized and tender, stirring once midway through cooking.

While the vegetables are roasting, place the bacon in a small sauté pan over medium-high

heat and cook for 2 minutes. Add the shallots, reduce the heat to low, and cook for 5 more minutes, or until the bacon fat is rendered and the shallots are lightly caramelized. Drain, discarding all but 1 tablespoon of the fat from the pan.

Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and

whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining ½ cup olive oil, and set aside.

Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm.

*Recipe courtesy of Emeril Lagasse from his bookFor more great Emeril recipes, click here.

This recipe was styled by chef Karen Pickus for Good Morning America.