Oven Roasted Steak Fries
Makes 2 servings
1pound (500 g) Idaho or russet potatoes (about 2 to 3 medium potatoes), cut into
2tablespoons (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 cook- ing time.
Remove and adjust seasonings to taste. Serve immediately.
Nutritional information per serving (1 cup):
Calories 130 (91% from fat) • carb. 3g • pro. 0g • fat 14g • sat. fat 2g • chol. 0mg
• sod. 530mg • calc. 3mg • fiber 0g
Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2fennel bulbs, quartered
3medium carrots, cut into
1 large parsnip, cut into
1 garlic clove, smashed
3tablespoons (45 ml) extra virgin olive oil
½teaspoon (2 ml) sea or kosher salt
¼teaspoon (1 ml) freshly ground black pepper pinch ground cinnamon
1teaspoon (5 ml) fresh thyme
Preheat Cuisinart® Convection Toaster Oven Broiler to 450°F (230°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):
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 eight servings
nonstick cooking spray
1½ pounds (750 g) broccoli florets
1pound (500 g) cauliflower florets
1½ teaspoons (7 ml) extra virgin olive oil
1garlic clove, finely chopped
½medium onion, finely chopped
½teaspoon (2 ml) sea or kosher salt
¾teaspoon (3.75 ml) freshly ground black pepper
2 cups (500 ml) shredded Cheddar, divided
¾cup (175 ml) panko (breadcrumbs)
¼cup (50 ml) grated Parmesan
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