Autumn Vegetable Medley With Rosemary And Nutmeg
|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|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Freshly grated nutmeg||1 Dash|
|Grated parmigiano reggiano cheese||1 1⁄2 Ounce (1/2 Cup)|
Preheat oven to 425°.
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.