Autumn Vegetable Medley with Rosemary and Nutmeg

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.

Yield: 6 servings (serving size: about 3/4 cup vegetable mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 22%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 20.9g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 237mg
  • Calcium: 78mg

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)

Preparation

  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.
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