Roasted Sunchokes and Fennel

I wanted to try another recipe with that elusive ingredient - the sunchoke, aka the Jerusalem artichoke. They are a hot commodity at the farmers' market in Union Square right now, where only one farm is selling them, ergo selling out of them. Many thanks to my boyfriend for hunting them down for me at a grocer elsewhere in the city when I didn't have the time!

To make this easy side dish, you'll need 1 and 1/2 pounds sunchokes. The original recipe said to quarter them, but since sunchokes can vary considerably in size, my method was this: leave the smallest ones intact, cut the medium ones in half, and quarter the largest ones. I also peeled them, although this wasn't stated (apparently chefs on the Food Network sometimes just give them a good scrub, but I have to admit, the flesh doesn't look all that yummy to me).

Combine the sunchokes in a large bowl with 1 tablespoon olive oil, 1 teaspoon finely chopped rosemary, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1 medium-sized fennel bulb, cut into 8 wedges. Toss to combine.

Arrange the mixture in a single layer on a baking sheet coated with cooking spray, and bake at 475 degrees for 35 minutes. The sunchokes will be golden on the outside, and taste like a cross between baked potatoes and artichoke hearts - yowza! This makes enough for 4, 1 and 1/4 cup side servings of 140 calories each.

Cost:
rosemary $3.59
sunchokes $9.03
fennel