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 7g 11%
  • Carbs 63g 21%
  • Saturated 1g 5%
  • Fiber 7g 28%
  • Sugars 34g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 7g 15%
  • Sodium 618mg 26%
  • Calcium 74mg 7%
  • Magnesium 67mg 17%
  • Potassium 1,650mg 47%
  • Iron 12mg 67%
  • Zinc 1mg 3%
  • Phosphorus 288mg 41%
  • Vitamin A 26µg 3%
  • Vitamin C 19mg 32%
  • Thiamin (B1) 1mg 46%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 57µg 14%
  • Vitamin E 2mg 9%
  • Vitamin K 32µg 40%
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