Autumn Vegetable Medley With Rosemary And Nutmeg Recipe
Ingredients
| 1 (9-ounce) fennel bulb with stalks | ||
| Butternut squash | 2 Cup (16 tbs), peeled | |
| Parsnip | 1 1/2 Cup (16 tbs) | |
| Carrot | 1 1/2 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Rosemary | 1 1/2 Teaspoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Dash of grated fresh nutmeg | ||
| Cooking spray | ||
| 1/2 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese (optional) | ||
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.
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.
Chef
