BAKED AUTUMN VEGGIGHETTI

Baked Autumn Veggighetti image

Quick and healthy meal or side dish. It is a nice way to use fresh produce.

Provided by Francine Lizotte Club Foody

Time 35m

Yield 2

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 23 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 210.7 mg, Sugar 7.4 g