Jerusalem Artichokes with Aged Balsamic

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.
Jerusalem Artichokes with Aged Balsamic

Recipe by Geoffrey Zakarian

Active TimeTotal TimeServings

15 minutes

1 hour



  • 2 1/2 lb. small Jerusalem artichokes, scrubbed and cut into 3/4-inch slices

  • 6 tbsp. olive oil

  • 6 sprigs fresh thyme

  • Kosher salt

  • 12 small shallots, peeled and quartered lengthwise

  • 6 tbsp. aged balsamic vinegar

  • 2 tbsp. butter

  • 4 sprigs fresh oregano, leaves stripped and chopped


1. 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.

2. 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.

3. Meanwhile, in a small saucepan, stir the vinegar and butter over medium heat until the butter melts and the mixture is smooth.

4. In a large bowl, toss the artichokes and shallots with the balsamic glaze; season. Top with the oregano.