Name: Crispy Jerusalem Artichokes with Aged Balsamic
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered; Kosher salt and freshly ground black pepper; 4 sprigs rosemary; ¼ cup (½ stick) unsalted butter; 3 tablespoons aged balsamic vinegar

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Michael Graydon + Nikole Herriott

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them.

Recipe notes