For enhanced flavor, try adding a pinch of red pepper flakes or a clove of minced garlic to the vegetable mixture before baking. Consider using other seasonal vegetables like butternut squash or parsnips for variations. If you don't have a spiral slicer, you can use a vegetable peeler to create ribbons or simply dice the vegetables into small pieces. The baking time may vary depending on the thickness of the vegetables. Keep an eye on them and adjust the time accordingly. Garnish with toasted pine nuts or Parmesan cheese for a more decadent touch.
Baked Autumn Veggighetti
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING2 People
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VIEWS22
Embrace the vibrant flavors of autumn with this delightful baked veggiegetti. A medley of spiralized vegetables, kissed with lemon and herbs, transforms into a nourishing and visually stunning dish. Perfect as a light meal or a colorful side.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol15 mg
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Fiber5 g
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Protein3 g
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Saturated Fat6 g
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Sodium211 mg
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Sugar7 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup. (2 minutes)
02
Step
3 mins
In a large bowl, combine the spiralized carrots, zucchini, and sweet potato. (3 minutes)
03
Step
5 mins
Drizzle with olive oil, then dot with butter pieces. Add lemon juice and lemon zest. Season generously with sea salt and freshly ground black pepper. Toss everything together until the vegetables are evenly coated. (5 minutes)
04
Step
2 mins
Spread the vegetable mixture in a single layer on the prepared baking sheet. (2 minutes)
05
Step
1 mins
Bake in the preheated oven for 10 minutes. Remove from the oven and toss the mixture gently to ensure even cooking. (1 minute)
06
Step
10 mins
Continue baking until the vegetables are tender and slightly caramelized, about 10 minutes more. (10 minutes)
07
Step
2 mins
Transfer the baked veggiegetti to individual serving bowls. Sprinkle with fresh parsley before serving. (2 minutes)
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Julie Bins
Jun 25, 2025My kids even ate this, and they usually don't like vegetables!
Rashawn Vandervort
May 21, 2025This recipe is so easy and delicious! I love how the lemon brightens up the flavors of the vegetables.
Shany Konopelski
May 17, 2025I used butternut squash instead of sweet potato, and it worked perfectly.
Maurine Wintheiser
May 12, 2025Great recipe! I will definitely be making this again.
Mae Oreilly
May 1, 2025I added a little garlic powder and thyme to the vegetable mixture, and it was amazing!
Stanford Sawayn
Apr 29, 2025Simple and flavorful!
Clifton Keebler
Apr 27, 2025Used a vegetable peeler, still turned out great.
Zora Wisozk
Apr 21, 2025The parchment paper is a great tip - no sticking at all!
Antonia Koelpin
Apr 14, 2025Quick weeknight meal, love it.
Kaden Cole
Apr 5, 2025Added some feta cheese at the end. So good!