Roasted Jerusalem Artichokes with Crispy Prosciutto & Walnuts

Jerusalem artichokes--also known as sunchokes--are the knobby tuber roots of sunflowers. In this healthy side dish recipe, the Jerusalem artichokes are roasted until soft in the center and lightly crisped on the outside, making them a healthy stand-in for roasted potatoes.

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Recipe Summary test

total:
45 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Toss artichokes, oil, rosemary, pepper and salt on a large rimmed baking sheet. Spread into a single layer. Roast, stirring once, until just tender when pierced with a knife, 18 to 20 minutes.

  • Stir in prosciutto and walnuts. Continue roasting until the prosciutto is crisp and the artichokes are very tender, 10 to 15 minutes more. Garnish with additional rosemary, if desired.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Serving Size:
1 cup
Per Serving:
276 calories; protein 8.7g; carbohydrates 23.3g; dietary fiber 3g; sugars 11.6g; fat 18.1g; saturated fat 2.4g; cholesterol 11.1mg; vitamin a iu 43.3IU; vitamin c 5mg; folate 30.2mcg; calcium 33.8mg; iron 4.7mg; magnesium 44mg; potassium 575.4mg; sodium 530.2mg; thiamin 0.3mg.
Exchanges:

4 vegetable, 1/2 lean meat, 3 1/2 fat
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