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Roasted, Easy, Herby Spiralized Vegetables

Get inspired to use your spiralizer and make these roasted, flavorful spiralized vegetables. PLUS, 20 ways to take your spiralized veggies to the next level by turning them into yummy, nutrient-packed recipes bursting with flavors!  

Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
Fat 5 Carbs 13 Protein 2
Yield 6 1x

Ingredients

For Spiralized Herby Vegetables 

  • 1 large zucchini,
  • 1 small sweet potato, peeled
  • 1 medium potato, peeled
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley
  • 1 tablespoon dried basil
  • 1 tablespoon all-purpose spice mix
  • 1 teaspoons garlic powder
  • salt and pepper, to taste

For the Spiralized Egg Nests

  • 8 eggs

Instructions

For Spiralized Herby Vegetables 

  1. Preheat your oven to 375ºF and spray a baking sheet with olive oil and set aside.
  2. Use your Inspiralizer to spiralize your vegetables, using Balde D.
  3. Place all spirlaized vegetables on your oiled baking sheet. Add the rest of your ingredients to your vegetables and massage ingredients into your vegetables with your hands.
  4. Bake at 375ºF for 20 minutes, toss half way.

For Spiralized Egg Nests

  1. Preheat your oven to 375ºF and spray a baking sheet with olive oil and set aside.
  2. Use your Inspiralizer to spiralize your vegetables, using Balde D.
  3. Place all spirlaized vegetables on your oiled baking sheet. Add the rest of your ingredients to your vegetables and massage ingredients into your vegetables with your hands.
  4. Bake at 375ºF for 10 minutes.
  5. Remove from oven and carefully separate your herby vegetables into 8 separate stacks.
  6. Use a fork or knife to form vegetable stacks into small nests. Crack an egg into the middle of each next.
  7. Bake for an additional 10-15 minutes.
  8. Remove from oven and enjoy!

Tips & Notes

Nutrition is for six people and does not include eggs.

Nutrition Facts

Serving Size: 1/6 Calories: 99 Sugar: 4 Fat: 5 Carbohydrates: 13 Fiber: 2 Protein: 2
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