Baked Autumn Veggighetti recipe
All Recipes Side Dish Vegetables Sweet Potatoes
Ingredients
- 2 large carrots, cut into spirals using a spiral slicer 1 zucchini, cut into spirals using a spiral slicer 1 small sweet potato, cut into spirals using a spiral slicer 2 tablespoons olive oil, or as needed 1 tablespoon butter, cut into small pieces 1 tablespoon lemon juice 2 teaspoons lemon zest, or to taste salt and ground black pepper to taste 1 ½ teaspoons chopped fresh parsley
Nutrition Info
- 268.3 caloriescarbohydrate: 23 gcholesterol: 15.3 mgfat: 19.6 gfiber: 4.9 gprotein: 2.6 gsaturatedFat: 5.6 gservingSize: -sodium: 210.7 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Baked Autumn Veggighetti
Directions
-
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
Place carrots, zucchini, and sweet potato in a large bowl, stir in olive oil, butter, lemon juice, and lemon zest until combined, season with salt and pepper. Pour vegetable mixture into prepared baking dish.
Bake in the preheated oven 10 minutes, toss mixture again. Continue baking until vegetables are tender, about 10 minutes more. Transfer vegetables to individual serving bowls, sprinkle with parsley.