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Oven Roasted Steak Fries
Makes 2 servings
1
pound (500 g) Idaho or russet potatoes (about 2 to 3 medium
potatoes), cut into ½-inch (1.25 cm) wedges
2
tablespoons (30 ml) extra virgin olive oil
½
teaspoon (2 ml) sea or kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
pinch cayenne
Preheat the Cuisinart
Convection Toaster Oven Broiler to 425°F (220°C)
®
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
cooking time .
Remove and adjust seasonings to taste . Serve immediately .
Nutritional information per serving [1 cup (250 ml)]:
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 ([795 g] about 2 to 3 large) sweet potatoes,
cut lengthwise into quarters
4
tablespoons (60 ml) unsalted butter, melted
½
teaspoon (2.5 ml) kosher salt
2
tablespoons (30 ml) packed light brown sugar
Preheat the Cuisinart
Convection Toaster Oven Broiler to 375°F (190°C)
®
on Bake/Pizza .
Place potatoes in a medium to large mixing bowl . Toss with the remaining
ingredients . Line the baking pan with aluminum foil and arrange the
potatoes cut-side down .
Carefully slide the pan into the lower position . Bake for about 35 minutes,
turning the potatoes every 10 minutes .
Remove and serve immediately .
Nutritional information per serving (1 cup [250 ml]):
Calories 290 (34% from fat) • carb. 46g • pro. 3g • fat 11g • sat. fat 7g
• chol. 30mg • sod. 380mg • calc. 60mg • fiber 6g
Roasted Asparagus
Makes 4 servings
1
pound (454 g) asparagus
1
teaspoon (5 ml) extra-virgin olive oil
¼
teaspoon (1 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
Preheat the Cuisinart
Convection Toaster Oven Broiler to 425°F (220°C)
®
on Bake/Pizza .
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 .
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 .
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
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