How to Make Baked Autumn Veggighetti - A Step-by-Step Guide

As the leaves start to change and the weather starts to cool, there's nothing quite like the cozy feeling of a warm and hearty meal. And what better way to celebrate the arrival of autumn than with a delicious and nutritious dish featuring the season's finest vegetables?

Baked Autumn Veggighetti is a hearty and satisfying meal that celebrates the abundance of autumn vegetables. This dish combines spiralized vegetable "noodles" with a rich and flavorful tomato sauce, all baked to perfe...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 2
  • Yield: 2 servings

  • 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

    268 cal.

    • Total Fat: 20g
    • Saturated Fat: 6g
    • Cholesterol: 15mg
    • Sodium: 211mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 3g
    • Vitamin C: 23mg
    • Calcium: 59mg
    • Iron: 1mg
    • Potassium: 624mg