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Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2
fennel bulbs, quartered
3
medium carrots, cut into 1-inch (2.5 cm) pieces
1
large parsnip, cut into 1-inch (2.5 cm) pieces
1
garlic clove, smashed
3
tablespoons (45 ml) extra virgin olive oil
½
teaspoon (2 ml) sea or kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
pinch ground cinnamon
1
teaspoon (5 ml) fresh thyme
Preheat Cuisinart
Convection Toaster Oven Broiler to 450°F (232°C) 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 (125 ml)]:
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
favourite cheeses for the Cheddar .
Makes 8 servings
nonstick cooking spray
1½
pounds (750 g) broccoli florets
1
pound (500 g) cauliflower florets
1½
teaspoons (7 ml) extra virgin olive oil
1
garlic clove, finely chopped
½
medium onion, finely chopped
½
teaspoon (2 ml) sea or kosher salt
¾
teaspoon (3.75 ml) freshly ground black pepper
2
cups (500 ml) shredded Cheddar, divided
¾
cup (175 ml) panko (breadcrumbs), divided
¼
cup (60 ml) grated Parmesan, divided
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
cauliflower and cook 2 to 3 minutes, until bright and just tender .
Immediately put vegetables into a large bowl of ice water . Drain and
reserve .
Heat the oil in 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 (204°C)
®
with rack in position A .
Add the blanched vegetables, the garlic and onion, salt, pepper, half of
the Cheddar and half of the breadcrumbs to a large mixing bowl . Stir to
completely combine . Transfer mixture to the prepared pan and then top
with the reserved cheeses and breadcrumbs . Bake 15 minutes, or until
the cheese begin to brown .
Serve immediately .
Nutritional information per serving:
Calories 190 (49% from fat) • carb.13g • pro.12g • fat 11g • sat. fat 6g •
chol. 30mg • sod. 280mg • calc. 284mg • fiber 2g
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