One and Done

I enjoy cooking all the time, even with the regular mishaps and “not blog worthy” dishes I generate here in KilKenney Kitchen most weeks.  My family is the designated recipient of those multiple recipe tests, which on a good day, taste great and look less than fabulous, and on a bad day taste lousy too. They are pretty good sports about it, even with the occasional meal that turns into an opportunity for take out.

This week’s recipe for Roasted “Zoodles” is an exception to the rule.  It was beautiful and delicious on the first try.  Easy and fun, these spiralized vegetables are a great addition to any meal.

The Zoodles can be made with a spiralizer, such as this Vegetti, (wow spell check hates that word!) a hand held spiralizer or julienne peeler.  They also work well just sliced thin.

I love to take whatever vegetables are fresh and beautiful at the farmers market or grocery store and zoodle away.  It’s a great solution for the lone squash or sweet potatoes waiting to be cooked too.  I hope you’ll try this recipe – it’s a fun one to make with kids too.