Roasted Sunchokes and Fennel

recipe
Roasting minimally seasoned sunchokes allows their true flavor to shine through. With crisp, browned skin and tender flesh, they taste like a cross between a baked potato and an artichoke heart.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 138
Caloriesfromfat 23 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.3 g
Protein 3.1 g
Carbohydrate 24.9 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 329 mg
Calcium 48 mg

Ingredients

1 tablespoon olive oil
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds Jerusalem artichokes (sunchokes), quartered
1 medium fennel bulb, cut into 8 wedges
Cooking spray

Preparation

Preheat oven to 475°.

Combine first 6 ingredients in a large bowl, tossing well to coat. Arrange artichoke mixture in a single layer on a baking sheet coated with cooking spray. Bake at 475° for 35 minutes or until golden brown and tender.

Note:

Claudia M. Caruana,

October 2004
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