Roasted Sunchokes with Parsley Salsa Verde

The young sunchokes that pop up in the fall and early winter are amazingly sweet and delicious. I think they’re at their best simply roasted in their skins. Their coarse peels char and caramelize in the oven and have lots of little pockets where the salsa verde collects. They’re sturdy and can stand up to red meats, but they’re also delicate enough to work with poultry or a whole grilled fish. We roast them in our wood oven to give them a beautiful crust, but you can do the same at home wit