Autumn Vegetable Medley (from Cooking Light)

Brought to us by CSA Member Marianne Toussaint

1 (9 ounce) fennel bulb with stalks

2 cups (1/2 inch) cubed, peeled butternut squash

1 1/2 cups (1 in thick) slices parsnip

1 1/2 cup (1 in thick) slices carrot

1 tablespoon olive oil

1 1/2 tsp chopped fresh rosemary

1/2 tsp salt

1/4 tsp fresh ground black pepper

Dash of freshly grated nutmeg

Cooking spray

1/3 cup freshly grated parmigiano-reggiano cheese (optional)

* this calls for fresh herbs but I use dried herbs that I already have and it tastes great

1. Preheat over at 425

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.

3. Bake at 425 for 35 minutes or until vegetables are tender, stirring occasionally.

4. Sprinkle vegetable mixture with cheese, if desired.

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