Autumn Vegetable Medley with Rosemary and Nutmeg

Name: Autumn Vegetable Medley with Rosemary and Nutmeg
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 473 milliliters (1/2-inch) cubed peeled butternut squash; 355 milliliters (1-inch-thick) slices carrot; 255 grams fennel bulb with stalks; 2 teaspoons chopped fresh rosemary; 1 Dash freshly grated nutmeg; 1 Tbsp olive oil; 355 milliliters (1-inch-thick) slices parsnip; 1 teaspoons salt

Autumn Vegetable Medley with Rosemary and Nutmeg is a gluten free, primal, and whole 30 recipe with 6 servings. One serving contains 94 calories, 2g of protein, and 3g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have rosemary, fennel bulb, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.