Sides
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Makes 4 servings
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Makes 4 servings
Nutritional information per serving: Calories 170 (54% from fat)
carb. 18g
pro. 2g
fat 11g
sat. fat 2g
chol. 0mg sod. 360mg
calc. 85mg
fiber 6g
carb. 18g
pro. 2g
fat 11g
sat. fat 2g
chol. 0mg sod. 360mg
calc. 85mg
fiber 6g
Ingredients
- 2 fennel bulbs, trimmed and quarter
- 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 kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch ground cinnamon
- 1 teaspoon fresh thyme leaves
Preparation
- 1. Line the Baking Pan with aluminum foil.Put all of the ingredients onto the Baking Pan and toss.Spread into a single layer.
- 2. Transfer the Baking Pan with the vegetables into Rack Position 2.Set to Convection Bake at 400°F for 20 minutes.Cook until vegetables are browned and tender