Roasted Sunchokes and Fennel

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 23%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 24.9g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 329mg
  • Calcium: 48mg

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

  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.
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