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Roasted Sunchokes and Fennel Recipe
Nutrition
Cal/Serving: 162Daily Value: 8%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 3g | 5% |
| Saturated | 0g | 2% |
| Carbs | 31g | 10% |
| Fiber | 4g | 14% |
| Sugars | 16g | 0% |
| Protein | 4g | 7% |
| Sodium | 309mg | 13% |
| Calcium | 37mg | 4% |
| Magnesium | 33mg | 8% |
| Potassium | 825mg | 24% |
| Iron | 6mg | 33% |
| Zinc | 0mg | 2% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 10mg | 16% |
| Thiamin (B1) | 0mg | 23% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 2mg | 12% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 29µg | 7% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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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
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 4 servings |
