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Preheat Cuisinart
®
Convection Toaster Oven Broiler to 425°F on either the
convection bake or regular bake setting with rack in position B.
Wash and thoroughly dry asparagus and trim the rough ends. Place aspara-
gus in a mixing bowl and toss with the olive oil, salt and pepper.
Arrange asparagus on the baking sheet and bake in preheated oven for
10 to 15 minutes, until the asparagus is tender.
Serve immediately.
Nutritional information per serving:
Calories 36 (29% from fat) • carb. 4g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg
• sod. 135mg • calc. 28mg • fiber 2g
Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2 fennel bulbs, quartered
3 medium carrots, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
1 garlic clove, smashed
3 tablespoons extra virgin olive oil
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
pinch ground cinnamon
1 teaspoon fresh thyme
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 450°F on either the
convection bake or regular bake setting with rack in position B.
Place vegetables in a medium to large mixing bowl and toss with the
remaining ingredients.
Arrange the vegetables in the baking tray lined with aluminum foil. Bake in
preheated oven for 45 minutes, tossing every 15 to 20 minutes.
Nutritional information per serving (½ cup):
Calories 170 (54% from fat) • carb. 18g • pro. 2g • fat 11g • sat. fat 2g • chol. 0mg
• sod. 360mg • calc. 85mg • fiber 6g
Broccoli and Cauliflower Gratin
To make this recipe your own, substitute your
favorite cheeses for the Cheddar.
Makes eight servings
nonstick cooking spray
1½ pounds broccoli florets
1 pound cauliflower florets
1½ teaspoons extra virgin olive oil
1 garlic clove, finely chopped
½ medium onion, finely chopped
½ teaspoon sea or kosher salt
¾ teaspoon freshly ground black pepper
2 cups shredded Cheddar, divided
¾ cup panko (breadcrumbs)
¼ cup grated Parmesan
Lightly and evenly coat a 9-inch square pan with nonstick cooking spray;
reserve.
In a large stockpot, bring salted water to a boil. Add broccoli and cauliflow-
er and cook 2 to 3 minutes, until bright and just tender. Immediately put
vegetables into a large bowl of ice water. Drain and reserve.
Add the oil to a medium skillet set over medium-low heat. Once hot and
shimmering, add the garlic and onion and cook 2 to 3 minutes, or until
slightly softened.
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F with
rack in position A.