Autumn Vegetable Medley with Rosemary and Nutmeg

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.