Roasted Sunchokes and Fennel

1 Review
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Yield
4 servings (serving size: 1 1/4 cups)
By Claudia M. Caruana
October 2004
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 475°.

Step 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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Ratings & Reviews

mtmari's Review

mtmari
November 04, 2011
This recipe is a hit! The roasted sunchokes had a crispy exterior and meltingly soft interior and the fennel got crispy and delicious. I scrubbed the sunchokes and sliced them as well as the fennel so they would roast more quickly... check the time they are in the oven, if you do this... check them at 25 min. However, I live at a high altitude and that may affect the length of time in the oven. I have served this w/ham and different kinds of sausages. I would serve to guests.