Roasted Winter Vegetable Medley

Name: Roasted Winter Vegetable Medley
Ingredients: 1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice; 2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices); 1 large parsnip, quartered, cored, and cut in 3/4-inch pieces; 1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces; 1 medium or large red onion, cut in large dice; 3 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

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Veggies are always a winner in a fertility recipe. This sweet mixture of comforting winter vegetables can be served on its own as a side dish, or use as the component of a polenta, big bowl, frittata...

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Ingredients

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons