cooking tips

Roasted Carrots and Parsnips

6 – medium sized carrots, peeled and cut into 2" diagonal slices

2 – medium sized parsnips, peeled halved lengthwise and cut into 2 " slices

½ – yellow onion, peeled and cut into 2 " slices

2 – tablespoons olive oil

½ - teaspoon mixed Italian seasoning

Preheat the oven to Convection 350°

Combine all the ingredients in a bowl and stir to coat the vegetables with the olive oil.

Spread onto a rimmed baking sheet and roast for 30-35 minutes until tender.

Apple Crisp

2 – tablespoons unsalted butter

2 – tablespoons brown sugar

6 – large Granny Smith apples, peeled, cored and cut into 1/8th’s

½ – cup dried cranberries

2 – cups rolled oats (not the quick cooking kind)

1 – stick unsalted butter, softened

2 – tablespoons brown sugar

½ – teaspoon kosher salt

½ – teaspoon cinnamon

Preheat the oven to Convection 350°

Melt the butter over medium heat in a large skillet, add the brown sugar and cook for a few

minutes. Stir in the apples and cranberries and cook for 5-6 minutes to slightly soften the

apples then scrape the mixture into a casserole dish.

Combine the remaining ingredients and rub together with your hands until the butter is

completely incorporated. Spread the mixture evenly over the apples. Place in the oven and

bake for 35-40 minutes until the topping is crisp.