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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