Roasted Sunchokes and Fennel

Author: 
Claudia M. Caruana, Cooking Light OCTOBER 2004
  • 1 Tablespoon  olive oil
  • 1 Teaspoon  finely chopped fresh rosemary
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  black pepper
  • 1 1/2 Pound  Jerusalem artichokes (sunchokes), quartered
  • medium fennel bulb, cut into 8 wedges
  •   Cooking spray
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.

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Recipe Details

Serves: 
4

Nutrition

Calories per serving:

324 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

16%

Servings:

4
  • Fat 28g 43%
  • Carbs 252g 84%
  • Saturated 4g 20%
  • Fiber 28g 112%
  • Sugars 137g
  • Monounsaturated 20g
  • Polyunsaturated 3g
  • Protein 30g 59%
  • Sodium 2,472mg 103%
  • Calcium 295mg 30%
  • Magnesium 267mg 67%
  • Potassium 6,601mg 189%
  • Iron 48mg 267%
  • Zinc 2mg 14%
  • Phosphorus 1,153mg 165%
  • Vitamin A 103µg 11%
  • Vitamin C 76mg 127%
  • Thiamin (B1) 3mg 183%
  • Riboflavin (B2) 1mg 52%
  • Niacin (B3) 19mg 94%
  • Vitamin B6 1mg 57%
  • Folic Acid (B9) 228µg 57%
  • Vitamin E 7mg 37%
  • Vitamin K 129µg 161%
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