Emeril's Roasted Sunchokes, Carrots and Parsnips | Carrots | Boston Organics

Ingredients

• 2 pounds sunchokes, scrubbed well and cut into 1-inch wedges
• 1 pound carrots, cut into 2-inch diagonal pieces
• 1 pound parsnips, cut into 2-inch diagonal pieces
• 3/4 cup olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 4 ounces sliced bacon, cut into 1/2-inch pieces (about 2/3 cup)
• 6 shallots, thinly sliced (about 2/3 cup)
• 1 teaspoon minced garlic
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon sugar
• 1/4 cup Organic Apple Cider Vinegar