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tray. Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35
to 45 minutes, until potatoes are hot and golden on the tops.
Nutritional information per serving (½ potato):
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg
• sod. 160mg • calc. 58mg • fiber 3g
Oven Roasted Steak Fries
Makes 2 servings
1 pound Idaho or russet potatoes (about 2 to 3 medium potatoes),
cut into ½-inch wedges
2 tablespoons extra virgin olive oil
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
pinch cayenne
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F on the
bake setting with the rack in position B.
Place potatoes in a medium to large mixing bowl. Toss with the remaining
ingredients. Line the baking tray with aluminum foil and arrange the pota
-
toes, cut side down.
Bake for about 30 minutes, turning the potatoes halfway through the cook-
ing time.
Remove and adjust seasonings to taste. Serve immediately.
Nutritional information per serving (1 cup):
Calories 130 (91% from fat) • carb. 3g • pro. 0g • fat 14g • sat. fat 2g • chol. 0mg
• sod. 530mg • calc. 3mg • fiber 0g
Roasted Sweet Potatoes
Makes 4 servings
1¾ pounds (about 2 to 3 large) sweet potatoes, cut lengthwise
into quarters
4 tablespoons unsalted butter, melted
½ teaspoon sea or kosher salt
2 tablespoons packed light brown sugar
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 375°F on the
bake setting with the rack in position B.
Place potatoes in a medium to large mixing bowl. Toss with the remaining
ingredients. Line the baking tray with aluminum foil and arrange the pota-
toes cut side down.
Bake for about 35 minutes, turning the potatoes every 10 minutes.
Remove and serve immediately.
Nutritional information per serving (1 cup):
Calories 290 (34% from fat) • carb. 46g • pro. 3g • fat 11g • sat. fat 7g • chol. 30mg
• sod. 380mg • calc. 60mg • fiber 6g
Roasted Asparagus
Asparagus is delicious roasted, and very simple to prepare.
Makes 4 servings
1 pound asparagus
1 teaspoon extra virgin olive oil
¼ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper