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Roasted Sunchokes and Fennel

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 475°.

  2. 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.