Roasted Fennel, Carrots and Parsnips

Cuisinart original





Makes 4 servings


  • 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

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


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