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

1. Preheat oven to 400 degrees F (200 degrees C).
2. Line a baking dish with aluminum foil.
3. 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.
4. Pour vegetable mixture into prepared baking dish.
5. Bake in the preheated oven 10 minutes; toss mixture again.
6. Continue baking until vegetables are tender, about 10 minutes more.
7. 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)