Name: Baked Autumn Veggighetti
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Carrots, cut into spirals using a spiral slicer - 2 large; Zucchini, cut into spirals using a spiral slicer - 1; Sweet potato, cut into spirals using a spiral slicer - 1 small; Olive oil, or as needed - 2 tablespoons; Butter, cut into small pieces - 1 tablespoon; Lemon juice - 1 tablespoon; Lemon zest, or to taste - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Chopped fresh parsley - 1 ½ teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Autumn Veggighetti

1. Carrots, cut into spirals using a spiral slicer - 2 large

2. Zucchini, cut into spirals using a spiral slicer - 1

3. Sweet potato, cut into spirals using a spiral slicer - 1 small

4. Olive oil, or as needed - 2 tablespoons

5. Butter, cut into small pieces - 1 tablespoon

6. Lemon juice - 1 tablespoon

7. Lemon zest, or to taste - 2 teaspoons

8. Salt and ground black pepper to taste - 2 teaspoons

9. Chopped fresh parsley - 1 ½ teaspoons

How to cook deliciously - Baked Autumn Veggighetti

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.

2. Stage

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.

3. Stage

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.