Roasted Zoodles

Roasted Zoodles
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I love to use my spiralizer for this recipe. It creates beautiful and delicious vegetable noodles that are versatile and fun. I love to serve this roasted version along with grilled chicken, with a few roasted shrimp on top or in a salad.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Roasted Zoodles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love to use my spiralizer for this recipe. It creates beautiful and delicious vegetable noodles that are versatile and fun. I love to serve this roasted version along with grilled chicken, with a few roasted shrimp on top or in a salad.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 400 degrees
  2. Wash the vegetables and pat dry. Feel free to use any combination of veggies in this recipe. I picked this combo because they looked fresh and lovely at the farmers market
  3. Now for the handy dandy spiralizer. I bought this Vegetti Pro for about $20.00 and am having a ball with it. You can also use a handheld spiralizer and/or a julienne peeler. (If you don't have any of those, you can make the recipe with thin sliced vegetables)
  4. Spiralize the zucchini and yellow squash and place on a baking sheet
  5. Spiralize the carrots and sweet potato and line em up!
  6. Grab the sprig of fresh thyme. (or jar if you are using dried)
  7. Use your fingers to pull the leaves off the sprig. The smell of fresh thyme makes me happy
  8. Drizzle the olive oil over the vegetables, add the thyme, salt and pepper and mix lightly, being careful not to mix them up. Unless, of course, you want them mixed up and then go for it!
  9. Roast the vegetables for 10 minutes. Take out of the oven and stir gently. They will be a little wet, but not to worry, they will dry out as they cook.
  10. Roast for another 10 minutes or until they are a bit charred and still have a little bite.
  11. Serve with just about anything. I love these with everything - grilled chicken, topped with a few roasted shrimp and on a salad. They are terrific cold too for a quick lunch.
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