26
SIDES
ROASTED VEGETABLES
A delicious and slightly sweet vegetable medley that goes well with white meat or
can be even served on it’s own as a light dinner
Ingredients (Serves: 4)
½ small butternut squash
1 red bell pepper
1 sweet potato, peeled
1-2 Yukon Gold potatoes, peeled
½ red onion
1 tablespoon fresh thyme
2 tablespoons fresh rosemary
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
Cube the squash, sweet potato and Yukon Gold potatoes into 1 inch cubes.
Coarsely chop the bell pepper (seeded) and the onion. Chop the thyme and the
rosemary. Use a large bowl to combine oil, vinegar, thyme, rosemary, salt and
pepper. Add vegetables to the bowl and toss gently. Place the vegetables in a
shallow baking dish, or directly on the frying pan and place on the low rack. Roast
for 25 minutes at 400ºF, stirring the vegetables gently every 8-10 minutes.
BAKED PINEAPPLE
This deliciously sweet dish can be a side to meats, the breakfast pizza or even a
dessert. The sugar can also be replaced by Splenda® if desired.
Ingredients (Serves: 6)
2 20-oz. pineapple, canned, crushed, in juice, drained
1 cup sugar or Splenda®
2 tablespoons cornstarch
¼ cup water
2 eggs
1 tablespoon vanilla
1 tablespoon butter
1 teaspoon cinnamon, ground
Spray a 1 ½ qt. casserole dish with cooking spray. In bowl, whisk together the
sugar, cornstarch, water, eggs, and vanilla till blended. Add pineapple. Pour into
dish. Top with divided butter and sprinkle top with cinnamon.
Bake on low rack at 375ºF for 38 minutes.
Halogen Oven Manual.indd Sec2:26
Halogen Oven Manual.indd Sec2:26
7/1/09 8:40 PM
7/1/09 8:40 PM
