Baked Autumn Veggighetti


  • 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 1/2 teaspoons chopped fresh parsley


Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.

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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.