The Best Recipes for Baked Autumn Veggighetti

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Baked Autumn Veggighetti

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

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 1/2 teaspoons chopped fresh parsley

Instructions :

Prep : 15M	Cook : 2M	Ready in : 35M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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