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Autumn Vegetable Medley With Rosemary And Nutmeg

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Ingredients
  Fennel bulb with stalks 9 Ounce (1 Whole)
  Cubed peeled butternut squash 2 Cup (32 tbs) (1/2 Inch Pieces)
  Sliced parsnip 1 1⁄2 Cup (24 tbs) (1 Inch Thick Pieces)
  Sliced carrot 1 1⁄2 Cup (24 tbs) (1 Inch Thick Pieces)
  Olive oil 1 Tablespoon
  Chopped fresh rosemary 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Freshly grated nutmeg 1 Dash
  Cooking spray 1
  Grated parmigiano reggiano cheese 1 1⁄2 Ounce (1/2 Cup)
Directions

1.
Preheat oven to 425°.
2.
Trim tough outer leaves from fennel.
Cut fennel bulb in half lengthwise; discard core.
Cut each half into three wedges.
Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray.
Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally.
Sprinkle with cheese, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
6

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 128 Calories from Fat 42

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 7.1 mg2.4%

Sodium 260.2 mg10.8%

Total Carbohydrates 18 g6%

Dietary Fiber 5 g20.1%

Sugars 4.1 g

Protein 5 g9.2%

Vitamin A 203% Vitamin C 37.9%

Calcium 7.1% Iron 6.4%

*Based on a 2000 Calorie diet

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Autumn Vegetable Medley With Rosemary And Nutmeg Recipe