Thursday, March 24, 2016

Roasted Lemony Spiralized Vegetables

Simple and healthy, these Roasted Lemony Spiralized Vegetables are perfect for any dish!

Simple and easy side dishes like these vegetable "noodles" are wonderful with almost any dish. Not only are these veggies great as a side, they're good enough as a main dish. Top with a light sprinkle of parmesan and pile into a bowl and dinner is done!

I like to cook the vegetables to a crisp-tender stage. Almost like al dente pasta. Roast the vegetables to your liking. Dried herbs, such as basil, oregano, and thyme, add great flavor to these noodles as well. Lime zest can be deliciously substituted for the lemon zest. Add a little chile powder too in with the lime, about 1/4 teaspoon, if you'd like. It's compliments the lime perfectly!

Roasted Lemony Spiralized Vegetables
  • 1 large zucchini
  • 1 medium sweet potato
  • 1 small red onion
  • about 2 tablespoons olive oil
  • heaping 1/4 teaspoon lemon zest
  • 1/4 teaspoon garlic powder
  • salt, to taste
  • pepper to taste
Preheat oven to 425 F 

Spiralize vegetables according to your spiralizers instructions. Start with zucchini first. After spiralizing zucchini, place noodles in a fine mesh colander and allow the water to drain into a bowl while spiralizing the other vegetables. 

Put vegetable noodles, including drained zucchini, in a large bowl. 

Add oil, lemon zest, garlic powder, salt, and pepper. Toss to coat. 

Pour vegetables onto a large sheet pan and spread into a single layer. Bake 18 to 25 minutes, or until tender and browned. 

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