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)

1. Preheat oven to 425u0b0.
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 425u0b0 for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

stalks, parsnip, carrot, olive oil, rosemary, salt, freshly ground black pepper, nutmeg, cooking spray, cheese

Taken from www.myrecipes.com/recipe/autumn-vegetable-medley-with-rosemary-nutmeg (may not work)