Baked Autumn Veggighetti Recipes

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.

Steps:

• 1. Preheat to 400ºF and lightly greased a 3-quart baking dish; set aside.
• 2. 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.
• 3. Transfer the mixture to the prepared baking dish and spread it out evenly.
• 4. 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.
• 5. 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.
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Steps:

• 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.