Jerusalem artichokes are knobby veggies that look like ginger but taste like a potato-artichoke hybrid. Here, they’re roasted with shallots, then tossed with a mixture of butter and aged balsamic.
Preheat the oven to 375°. In a large bowl, toss the artichokes, 4 tbsp. olive oil, and the thyme sprigs; season with kosher salt and pepper. Spread in an even layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes.
In the same bowl, toss the shallots and the remaining 2 tbsp. olive oil; season. Add the shallots to the baking sheet. Roast until tender, about 15 minutes more. Discard the thyme sprigs.
Meanwhile, in a small saucepan, stir the vinegar and butter over medium heat until the butter melts and the mixture is smooth.
In a large bowl, toss the artichokes and shallots with the balsamic glaze; season. Top with the oregano.