Autumn Vegetable Medley With Rosemary And Nutmeg


    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)


From Cooking Light, Oct. 2007

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