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)

Description

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