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Autumn Vegetable Medley with Rosemary and Nutmeg

Yield 6 servings (serving size: about 3/4 cup vegetable mixture)
Any leftover vegetables from this recipe can easily become the base for a soup or stew. Just brown beef stew meat, and add a little beef broth.

Ingredients

  • 1 (9-ounce) fennel bulb with stalks
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 1 1/2 cups (1-inch-thick) slices parsnip
  • 1 1/2 cups (1-inch-thick) slices carrot
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash freshly grated nutmeg
  • Cooking spray
  • 1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional)

Nutrition Information

  • calories 106
  • caloriesfromfat 22 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.2 g
  • protein 2 g
  • carbohydrate 20.9 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 237 mg
  • calcium 78 mg

How to Make It

  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 vegetable mixture with cheese, if desired.