BAKED AUTUMN VEGGIGHETTI

Baked Autumn Veggighetti image

Provided by Francine Lizotte

Time 40m

Number Of Ingredients 11

1 small white sweet potato, peeled and cut into spirals
1 large carrot, peeled and cut into spirals
1 large zucchini, washed and cut into spirals
2 Tbsp olive oil, or as needed
2 Tbsp butter, cut into small pieces
1 Tbsp freshly squeezed lemon juice
2 tsp lemon zest, or to taste
1/4 tsp smoked paprika, or to taste
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 Tbsp fresh chopped parsley, for garnish

Steps:

1. Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
2. Transfer the spiralized vegetables to a large bowl. Add olive oil, butter, lemon juice, lemon zest, smoked paprika, salt and black pepper. Gently toss the ingredients together until combined and well coated with oil. If there's not enough olive oil, just add a little bit more.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. Place the dish into the preheated oven and bake for 30 minutes. Every 10 minutes, take it out and quickly toss the vegetable mixture. Return it to the oven for another 10 minutes before tossing again.
5. When the cooking time is up, remove from the heat, toss the Veggighetti one more time then sprinkle with fresh chopped parsley and serve immediately.
6. To view this recipe on YouTube, click on this link >>>> https://youtu.be/psyx2favA6Q