Fagor America 670040380 user manual Sides, Roasted Vegetables, Baked Pineapple

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)

½small butternut squash 1 red bell pepper

1 sweet potato, peeled

1-2 Yukon Gold potatoes, peeled

½red 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

¼cup 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.

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Halogen Oven Manual_Revn Nov10.indd Sec2:29

11/17/10 7:45 PM