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Autumn Vegetable Medley with Rosemary and Nutmeg Recipe

Autumn Vegetable Medley with Rosemary and Nutmeg Recipe

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Autumn Vegetable Medley with Rosemary and Nutmeg

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Ingredients:

Serving

1 (9-oz) 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 tbsp olive oil
1 1/2 tsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp freshly ground black pepper
dash freshly grated nutmeg
cooking spray
1/3 cup (1 1/2 oz) freshly grated parmigiano-reggiano cheese (optional)

Directions:

Preheat oven to 425°.
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 Serving Per 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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