Name: Baked Autumn Veggighetti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: canadian
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; 1.5 teaspoons chopped fresh parsley

Baked Autumn Veggighetti

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Vibrant spiral veggie medley with zesty lemon, a speedy wholesome side.

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
1.5 teaspoons chopped fresh parsley

Instructions:

Preheat the oven to 400 degrees F (200 degrees C) and line a baking dish with aluminum foil.
In a large bowl, toss carrots, zucchini, and sweet potato with olive oil, butter, lemon juice, and lemon zest until well coated; season generously with salt and pepper. Transfer the flavorful mixture into a prepared baking dish.
Place the mixture in the preheated oven for 10 minutes, then give it a toss. Bake for an additional 10 minutes or until vegetables are tender. Serve the vegetables in individual bowls and garnish with fresh parsley.

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