Baked Autumn Veggighetti
- 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 1/2 teaspoons chopped fresh parsley
- 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.
carrots, zucchini, sweet potato, olive oil, butter, lemon juice, lemon zest, salt, parsley
Taken from allrecipes.com/recipe/baked-autumn-veggighetti/ (may not work)