Sunchokes, carrots, and parsnips with bacon

1. Preheat the oven to 500°F.

2. In a medium bowl, combine the sunchokes, carrots, parsnips, ¼ cup of the olive oil, the salt, and the

3. pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until

4. lightly caramelized and tender, stirring once midway through cooking.

5. While the vegetables are roasting, place the bacon in a small sauté pan over medium-high

6. 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.

7. Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and

8. whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining ½ cup olive oil, and set aside.

9. Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm.

10. *Recipe courtesy of Emeril Lagasse from his bookFor more great Emeril recipes, click here.

11. This recipe was styled by chef Karen Pickus for Good Morning America.