Real Recipes From Real Home Cooks ®

baked autumn veggighetti

Recipe by
Francine Lizotte
Surrey South, BC

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

yield 4 servings
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For baked autumn veggighetti

  • 1 sm
    white sweet potato, peeled and cut into spirals
  • 1 lg
    carrot, peeled and cut into spirals
  • 1 lg
    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

How To Make baked autumn veggighetti

  • 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.
  • 6
    To view this recipe on YouTube, click on this link >>>>