Begin by peeling all of the vegetables except for the sun chokes (those you can clean and leave the skins on).
Cut the veggies into similar, bite-sized pieces, roughly an inch in width/height, to ensure they cook evenly.
Melt the butter and toss with the vegetables along with 2 tbsp of olive oil, 2 sprigs rosemary, parsley, garlic, salt, and pepper.
Place on a pan covered in aluminum foil and bake until cooked but vegetables still al dente.
While the vegetables are cooking, take 3 tbsp of the honey and heat in a small pan until it begins to boil. You should notice the honey browning slightly, getting progressively darker, but take care not to allow the honey to burn or get too dark.
Once browned, remove from the heat and allow to cool slightly before adding in the pine flower vinegar, the remaining honey, 1 sprig of rosemary, 1 clove of garlic, 1 sprig of parsley, salt, and pepper.
Allow to steep for 10-15 minutes before straining into a bowl.
Whisk in the 1/2 cup of olive oil and set aside.
Remove the vegetables from the oven.
Remove the rosemary, parsley, and garlic from the medley and allow to cool briefly.
Cut the chives as finely as possible and toss with the vinaigrette and roasted vegetables before serving.
