Roasted Sunchokes and Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
1. Preheat oven to 475°.
2. Combine first 6 ingredients in a large bowl, tossing well to coat. Arrange artichoke mixture in a single layer on a baking sheet coated with cooking spray. Bake at 475° for 35 minutes or until golden brown and tender.
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