1 lb. sunchokes Kosher salt, to taste Freshly ground black pepper, to taste 1/2 cup extra-virgin olive oil, divided 1 lb. parsnips 2 lbs. small Brussels sprouts 2 lbs. baby carrots with stems
Preheat oven to 350°F. Clean sunchokes with cold water and a brush, cut in half, and season with salt and pepper. Working in batches if necessary, heat two tablespoons olive oil in a large skillet over medium-low heat and sauté for four to six minutes, or until lightly browned. Place on a rimmed baking sheet and roast in the oven until tender, three to five minutes. Wash and peel the parsnips and cut them into pieces about an inch long. Season with salt and pepper. Working in batches if necessary, heat two tablespoons olive oil in a large skillet over medium-low heat and sauté the parsnips for four to six minutes, or until lightly browned. (Be careful, they will brown fast because of high sugar content.) Place on a rimmed baking sheet and roast them in the oven until tender, three to five minutes. Trim the bottoms of the Brussels sprouts, remove any damaged leaves, and cut in half. Season with salt and pepper. Working in batches if necessary, heat two tablespoons olive oil in a large skillet over medium-low heat and sauté for about five minutes, until just beginning to brown. Place on a rimmed baking sheet and roast in the oven until tender, six to eight minutes. Wash and peel the carrots. Season with salt and pepper. Working in batches if necessary, heat two tablespoons of olive oil in a large skillet over medium-low heat and sauté the carrots for about six minutes, until they are tender and have a light color. They should still have a bit of structure to them. Serve the vegetables in separate groups or mixed together.
