Seasonal roasted winter root vegetables are a nice side to an herb pan-roasted pork tenderloin paired with a Uruguayan Tannat-Viognier
Preheat the oven to 425º F. Line a baking sheet with parchment paper.
Fill a medium bowl with cold water and add the sunchokes. Scrub them with a vegetable brush. Rinse under running water. Cut them into 1-inch size pieces and dry thoroughly.
Peel the sweet potatoes and cut into 1-inch size pieces.
Trim the fennel bulbs, quarter them lengthwise, and cut out the core. Slice each quarter in half.
Spread the vegetables in a single layer on the lined baking sheet. Drizzle them with olive oil and season with salt, pepper, rosemary, and thyme. Toss to combine and mix. Roast for about 30-40 minutes or until vegetables are tender.
Just before serving drizzle the vegetables with 3 tablespoons of the citrus glaze and toss gently to mix.