How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Autumn Vegetable Medley With Rosemary And Nutmeg?

You need 11 ingredients. The key ingredients include: 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, and more.

Is Autumn Vegetable Medley With Rosemary And Nutmeg suitable as general?

Yes, Autumn Vegetable Medley With Rosemary And Nutmeg falls under the General category and is a great choice for this type of meal.

How do I store leftover Autumn Vegetable Medley With Rosemary And Nutmeg?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Vegetable Medley With Rosemary And Nutmeg Recipe

Name: Autumn Vegetable Medley With Rosemary And Nutmeg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Autumn Vegetable Medley With Rosemary And Nutmeg

Eats Now Editorial Team · 924 kcal · General

Autumn Vegetable Medley With Rosemary And Nutmeg – a delicious recipe with stalks, parsnip, carrot, olive oil, rosemary, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Autumn Vegetable Medley With Rosemary And Nutmeg

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