Crispy Jerusalem Artichokes with Aged Balsamic
- 2 tablespoons olive oil
- 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
- Kosher salt and freshly ground black pepper
- 4 sprigs rosemary
- ¼ cup (½ stick) unsalted butter
- 3 tablespoons aged balsamic vinegar
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