Roasted Sunchokes and Fennel

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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