Cuisinart TOB-60N, 89220 Roasted Fennel, Carrots and Parsnips, Broccoli and Cauliflower Gratin

Roasted Fennel, Carrots and Parsnips

Makes 4 servings

2fennel bulbs, quartered

3medium carrots, cut into 1-inch pieces

1 large parsnip, cut into 1-inch pieces

1 garlic clove, smashed

3tablespoons extra virgin olive oil

½teaspoon sea or kosher salt

¼teaspoon freshly ground black pepper pinch ground cinnamon

1teaspoon fresh thyme

Preheat Cuisinart® Convection Toaster Oven Broiler to 450°F 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):

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

favorite cheeses for the Cheddar.

Makes 8 servings

nonstick cooking spray

1½ pounds broccoli florets

1pound cauliflower florets

1½ teaspoons extra virgin olive oil

1garlic clove, finely chopped

½ medium onion, finely chopped

½ teaspoon sea or kosher salt

¾ teaspoon freshly ground black pepper

2 cups shredded Cheddar, divided

¾ cup panko (breadcrumbs), divided

¼ cup 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 cauliflow- er 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 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 com- pletely 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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