Roasted Vegetables
5 tablespoons extra-virgin olive oil, divided
1 pound Brussels sprouts, ends trimmed and heads quartered
1½ teaspoons kosher salt, divided
7 ounces oyster mushrooms, stems trimmed and mushrooms halved (about 2 cups)
4 garlic cloves, roughly chopped
½ cup dry white wine
1¼ pounds sunchokes (about 8), little nubs trimmed, halved lengthwise (or quartered if large)

Vinaigrette
Zest and juice of 1 Meyer lemon (or 1½ teaspoons lemon zest and 1½ teaspoons orange zest plus 1 tablespoon lemon juice and 1 tablespoon orange juice)
1 large egg yolk
1 tablespoon plain Greek yogurt
1 tablespoon finely chopped fresh dill
½ garlic clove, very finely chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup canola or grapeseed oil