Autumn Vegetable Medley with Rosemary and Nutmeg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Any leftover vegetables from this recipe can easily become the base for a soup or stew. Just brown beef stew meat, and add a little beef broth. 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) |
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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