Good Morning America Recipes

Sunchokes, Carrots, and Parsnips With Bacon

Reinvent Your Thanksgiving Vegetable

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Emeril Lagasse has great recipes to add to your family's Thanksgiving meal.
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Servings:4-6
Difficulty: Easy
Cook Time: min

Spice up your dinner with winter vegetable. Emeril shows you just how to prepare delicious dish of sunchokes, parsnips and carrots.

Ingredients

  • 2 pounds sunchokes, scrubbed well and cut into 1-inch wedges
  • 1 pound carrots, cut into 2-inch diagonal pieces
  • 1 pound parsnips, cut into 2-inch diagonal pieces
  • 3/4 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 ounces sliced bacon, cut into 1/2-inch pieces (about 2/3 cup)
  • 6 shallots, thinly sliced (about 2/3 cup)
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh parsley leaves
  • 3/4 teaspoon sugar
  • 1/4 cup cider vinegar
  • Cooking Directions

    Preheat the oven to 500??F.

    In a medium bowl, combine the sunchokes, carrots, parsnips, ?? 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 saut?? 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 ?? 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.

    Recipe Summary

    Main Ingredients: sunchokes, carrots, parsnips, bacon, salt, pepper, shallots

    Course: Dinner, Side Dish, Party Platter


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