Roasted Sunchokes with Sardine-Paprika Vinaigrette

I can't believe how long its been since my last post...

As part of my New Year's Resolutions (can I still make them in February?) I'm tryinging to keep my online presence updated, so to start it off, here's a recipe inspired by the Jerusalem Artichokes from the winter CSA.  Try this recipe that combines the anti-inflammatory qualities of sardines (an excellent source of Omega-3s) with the inulin-rich (a carbohydrate with prebiotic properties) root vegetable.

Roasted Sunchokes with Sardine-Paprika Vinaigrette

1 lb sunchokes, thoroughly washed, scrubbed, and cut into medium-sized pieces

2 Tbs extra virgin olive oil

1/2 tsp sea salt, plus more to taste

1 can of high quality sardines in olive oil (Spanish or Portuguese)

2 Tbs sherry vinegar

1 large shallot, minced

1 tsp dijon mustard

1/2 tsp smoked paprika

Preheat oven to 400°F.  Toss the jerusalem artichokes with the oil and
the sea salt.  Spread the artichokes in a single layer on rimmed
baking sheet and roast for about 40 minutes, shaking the pan halfway
through to encourage even browning.  Roast for another 5-10 minutes,
or until caramelized around the edges.

Meanwhile, combine the sardines and their oil, vinegar, shallot,
mustard, and paprika in a jar with a tight-fitting lid and shake until
well-combined.

Toss the roasted sunchokes with the sardine mixture and season to
taste.  Serve hot.