Cuisinart TOB-60 Series - Manual (Page 12)

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Preheat Cuisinart ® Convection Toaster Oven Broiler to 425°F on either the
convection bake or regular bake setting with rack in position B .
Wash and thoroughly dry asparagus and trim the rough ends . Place aspara-
gus in a mixing bowl and toss with the olive oil, salt and pepper .
Arrange asparagus on the baking sheet 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
Roasted Fennel, Carrots and Parsnips
Makes 4 servings
2 fennel bulbs, quartered
3 medium carrots, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
1 garlic clove, smashed
3 tablespoons extra virgin olive oil
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
pinch ground cinnamon
1 teaspoon 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 eight servings
nonstick cooking spray
1½ pounds broccoli florets
1 pound cauliflower florets
1½ teaspoons extra virgin olive oil
1 garlic 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)
¼ cup grated Parmesan
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 .
Add the oil to 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 .