Thanksgiving or Christmas leftover turkey makes a fantastic dish. This recipe is fantastic since it has a tinge of curry. from a recipe created by Diana Rattray.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 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 ½ teaspoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- 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.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 211 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
My new favourite go to veg 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 also just matchsticked the veggies with the food processor.
Delicious! Both my husband & I loved it.
Delicious! I left out the butter. Thank you for the recipe.