Roasted Sunchokes and Fennel Recipe

Author: Claudia M. Caruana, Cooking Light OCTOBER 2004

Nutrition

Cal/Serving: 173
Daily Value: 9%
Servings: 4

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
Fat4g5%
Saturated0g2%
Carbs34g11%
Fiber5g19%
Sugars16g0%
Protein4g8%
Sodium328mg14%
Calcium55mg5%
Magnesium40mg10%
Potassium977mg28%
Iron6mg35%
Zinc0mg2%
Phosphorus162mg23%
Vitamin A128IU3%
Vitamin C14mg23%
Thiamin (B1)0mg23%
Riboflavin (B2)0mg7%
Niacin (B3)3mg13%
Vitamin B60mg7%
Folic Acid (B9)38µg10%
Vitamin E1mg4%
Vitamin K2µg3%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
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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

Recipe Details

Servings 4 servings