Honey-roasted sunchokes with shallots and Meyer lemon
Tasty low-glycemic sunchokes (Jerusalem artichokes) are a nice substitute for potatoes.
Ingredients
- 1/2 tbsp honey
- 2 tbsp lemon juice (fresh)
- 1 tbsp olive oil (extra virgin) organic, extra virgin
- 1 pound sunchokes
- 3 shallots large
- 1/2 tsp sea salt (omit for low-sodium diets)
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425F/220C/gas mark 6.5.
- Warm the honey until it's runny, then whisk in the lemon juice, olive oil, salt and pepper.
- Scrub the sunchokes and slice into thirds lengthwise.
- Peel the shallots, cut off the root ends, and cut into quarters.
- Put the sunchokes and shallots in an oven-proof baking dish and pour over the marinade. Toss until everything is evenly coated.
- Bake for 35 minutes or until vegetables are tender and caramelized, stirring every ten minutes.
Notes
Per serving:
- 128 calories
- 3 g fat
- 0 g cholesterol
- 303 mg sodium (7 mg if salt omitted)
- 524 mg potassium
- 24 g carbohydrate
- 2 g fiber
- 13 g sugars
- 3 g protein
- 3 Weight Watchers Points Plus