12
Roasted Asparagus
Makes 4 servings
1
pound asparagus
1
teaspoon extra virgin olive oil
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 425°F on
Pizza/Bake .
2 . Wash and thoroughly dry asparagus and trim the rough ends .
Place asparagus in a mixing bowl and toss with the olive oil, salt and
pepper .
3 . Line the baking pan with aluminum foil and arrange asparagus on
the pan . Carefully slide the pan into the upper position and bake in
preheated oven for 10 to 15 minutes, until the asparagus is tender .
4 . 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 olive oil
1
teaspoon fresh thyme
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
pinch ground cinnamon
1 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 450°F on
Pizza/Bake .
2 . Place vegetables in a medium to large mixing bowl and toss with the
remaining ingredients .
3 . Arrange the vegetables in the baking pan lined with aluminum foil .
Carefully slide the pan into the upper position and 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
Makes 8 servings
nonstick cooking spray
1½
pounds broccoli florets
1
pound cauliflower florets
1½
teaspoons olive oil
1
garlic clove, finely chopped
½
medium onion, finely chopped
½
teaspoon kosher salt
¾
teaspoon freshly ground black pepper
2
cups shredded Cheddar, divided
¾
cup panko (Japanese breadcrumbs), divided
¼
cup grated Parmesan, divided
