Preheat the oven to 375 degrees F.
Combine the sunchokes, carrots, parsnips, onion, olive oil, salt, black pepper, shallots, and garlic on a baking sheet. Toss to evenly coat the vegetables. Roast in the oven for 45 minutes, until lightly caramelized and tender, stirring once midway through the cooking time. Garnish with chopped fresh parsley leaves.
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.