Roasted Fennel, Carrots and Parsnips

• 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

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

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