Roasted Veggie Noodles [Zoodles and Boodles]
Veggie noodles are one of my favorite ways to use fresh garden produce! Various types of spiralizing tools are available to help you make this fun pasta substitute the whole family will love. This recipe is delicious as is, but you could also top it with your favorite pesto or sauce.
Ingredients:
1 large organic beet, washed and ends trimmed, unpeeled
1 medium organic zucchini, ends trimmed, unpeeled
1 tsp virgin organic coconut oil
2 pinches of sea salt
Instructions:
Preheat your oven to 450 degrees.
Use a spiralizing device to turn the veggies in noodles.
Melt the coconut oil on a sheet pan, then add the beet noodles.
Sprinkle the beet noodles with sea salt.
Place the tray on the bottom rack for about 20 minutes, carefully turning once or twice.
Place the zucchini noodles on a separate [unoiled] baking sheet, and sprinkle with sea salt.
Turn the oven to broil and place both sheet pans on the center rack for 5 minutes.
Remove from the oven, and combine all the noodles.
Serves 1-2.