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

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

Ratings & Reviews

LeAnnBaker's Review

dorothyb
December 05, 2011
This is my go-to side dish for Christmas dinner. Last year, all of my guests asked for seconds so I will double the recipe this year.

dorothyb's Review

LeAnnBaker
December 21, 2010
This was good. The carrots were a bit crunchy (even after cooked 10 extra minutes); next time I would cut them 1/2 inch thick.