You are here

Autumn Vegetable Medley With Rosemary And Nutmeg

Healthycooking's picture
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

Rate It

Your rating: None
3.958335
Average: 4 (12 votes)