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Autumn Vegetable Medley With Rosemary And Nutmeg Recipe
|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)|
Calories 128 Calories from Fat 42
% Daily Value*
Total Fat 5 g8.2%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 7.1 mg
Sodium 260.2 mg10.8%
Total Carbohydrates 18 g6%
Dietary Fiber 5 g20.1%
Sugars 4.1 g
Protein 5 g9.2%
Vitamin A 203% Vitamin C 37.9%
Calcium 7.1% Iron 6.4%
*Based on a 2000 Calorie diet
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.