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Baked Autumn Veggighetti

Rated as 4.5 out of 5 Stars

"Quick and healthy meal or side dish. It is a nice way to use fresh produce."
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Ingredients

35 m servings 268 cals
Original recipe yields 2 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  2. 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.
  3. 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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 268 calories; 19.6 g fat; 23 g carbohydrates; 2.6 g protein; 15 mg cholesterol; 211 mg sodium. Full nutrition

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Reviews

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Delicious! Both my husband & I loved it.

Delicious! I left out the butter. Thank you for the recipe.

Easy and delicious. I added some chopped sweet mini peppers for a bit of zest.

We loved this colorful autumn side dish.

I made this very similiar to recipe. I used 1 tablespoon of bacon grease instead of butter, and used fresh basil instead of parsley. It went very well with bbq pork chops!

We enjoyed this and the color was lovely. My one sweet potato was bad so had to make a last minute substitution of a small butternut squash -- it probably would be 5 stars with a sweet potato. I...