Monarch Signature Cuts Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Toss the cubed sweet potatoes and sliced sunchokes in a large bowl with 1 1/2 tablespoons of olive oil, 3/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Spread the sweet potatoes and sunchokes in a single layer on the prepared baking sheet, leaving some space between pieces so they roast instead of steam.

Roast on the middle rack for 20 minutes, then remove the sheet and use a spatula to turn the pieces. Scatter the corn kernels over the pan, drizzle the remaining 1/2 tablespoon olive oil over the corn, and return to the oven for another 10–12 minutes, or until the sweet potatoes are tender and lightly caramelized and the sunchokes are golden at the edges.

If using frozen corn, roast the first 20 minutes the same then add the corn and roast 12–15 minutes so the corn browns slightly.

Make the balsamic glaze

While the vegetables roast, combine the balsamic vinegar and brown sugar (or honey) in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until slightly thickened and syrupy, about 6–8 minutes. Stir frequently to prevent scorching. The glaze should coat the back of a spoon. Remove from heat and swirl in the butter, if using, until melted and smooth. Taste and adjust — add a pinch more sugar if you prefer sweeter glaze.

When the vegetables are done roasting, transfer them to a warm serving bowl or back on the cooled baking sheet.

Drizzle about half of the balsamic glaze over the hot vegetables and gently toss to coat evenly. Taste and add more glaze as desired (you may not use all the glaze).

Scatter the fresh thyme leaves (or chopped parsley) and the toasted pecans or pepitas over the vegetables. Finish with a light sprinkle of the remaining 1/4 teaspoon sea salt and the remaining 1/2 teaspoon black pepper if desired.

Serve warm as a side or as a component of a composed vegetarian plate. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently to avoid softening the sunchokes too much.