Baked Autumn Veggighetti Recipes

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BAKED AUTUMN VEGGIGHETTI



Baked Autumn Veggighetti image

Colorful, delicious and healthy with a beautiful mixture of ingredients, this Baked Autumn Veggighetti is a recipe you want to have on hand!

Provided by Francine Lizotte

Categories     Vegetables & Sides

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:

  • Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
  • 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.
  • Transfer the mixture to the prepared baking dish and spread it out evenly.
  • 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.
  • 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.

BAKED AUTUMN VEGGIGHETTI



BAKED AUTUMN VEGGIGHETTI image

Colorful, delicious and healthy with a beautiful mixture of ingredients, this is a recipe you want to have on hand! VIDEO https://youtu.be/psyx2favA6Q

Provided by CLUBFOODY

Categories     Vegetable

Time 40m

Yield 4 serving(s)

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 tablespoons olive oil (or as needed)
2 tablespoons butter, cut into small pieces
1 tablespoon lemon juice
2 teaspoons lemon zest (to taste)
1/4 teaspoon smoked paprika (to taste)
1/8 teaspoon sea salt, to taste
1/8 teaspoon black pepper, to taste
1/2 tablespoon parsley, chopped

Steps:

  • Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
  • 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.
  • Transfer the mixture to the prepared baking dish and spread it out evenly.
  • 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.
  • 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.

Nutrition Facts : Calories 161.7, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 11.3, Fiber 2.5, Sugar 4.4, Protein 1.8

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