Roasted Fennel, Carrots, and Parsnips

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

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

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.