Autumn Vegetable Medley with Rosemary and Nutmeg Recipe

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Autumn Vegetable Medley with Rosemary and Nutmeg
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Ingredients:

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 vegetable mixture with cheese, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 50.34 Kcal (211 kJ)
Calories from fat 21.54 Kcal
% Daily Value*
Total Fat 2.39g 4%
Cholesterol 0.06mg 0%
Sodium 209.18mg 9%
Potassium 235.26mg 5%
Total Carbs 7.57g 3%
Sugars 1.71g 7%
Dietary Fiber 1.59g 6%
Protein 0.71g 1%
Vitamin C 11.3mg 19%
Vitamin A 0.6mg 21%
Iron 0.5mg 3%
Calcium 31.9mg 3%
Amount Per 100 g
Calories 70.56 Kcal (295 kJ)
Calories from fat 30.19 Kcal
% Daily Value*
Total Fat 3.35g 4%
Cholesterol 0.09mg 0%
Sodium 293.18mg 9%
Potassium 329.74mg 5%
Total Carbs 10.62g 3%
Sugars 2.39g 7%
Dietary Fiber 2.23g 6%
Protein 1g 1%
Vitamin C 15.9mg 19%
Vitamin A 0.9mg 21%
Iron 0.8mg 3%
Calcium 44.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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