Crispy Jerusalem Artichokes with Aged Balsamic
['2 tablespoons olive oil', '2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered', 'Kosher salt, freshly ground pepper', '4 sprigs rosemary', '1/4 cup (1/2 stick) unsalted butter', '3 tablespoons aged balsamic vinegar']
Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
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