Options

Format:
Include:
PRINT
See more
Roasted Sunchokes and Fennel

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.

Cooking Light OCTOBER 2004

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

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.

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
advertisement

Go to full version of

Roasted Sunchokes and Fennel recipe

advertisement