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Autumn Vegetable Medley with Rosemary and Nutmeg

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.

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)

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.

Yield: 6 servings (serving size: about 3/4 cup vegetable mixture)

CALORIES 106 (22% from fat); FAT 2.6g (sat 0.4g,mono 1.8g,poly 0.2g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 78mg; CARBOHYDRATE 20.9g; SODIUM 237mg; PROTEIN 2g; FIBER 4.2g
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