Rainbow Vegetable Noodles

RAINBOW VEGETABLE NOODLES

I’m not even joking when I tell you that my spiral slicer changed my life.  These “noodles” are so versatile for breakfast, lunch, or dinner.  Baking them in bacon fat makes them the perfect accompaniment to eggs and your favorite breakfast meat.  I have included some other photos of recipes that will be posted soon to give you an idea of just how versatile these “noodles” truly are. To make this a vegetarian dish, simply replace the bacon fat with avocado oil or butter.  But trust me when I say the bacon fat really does complete this dish. 

You can get the spiral slicer I use – HERE

and the mandolin I use – HERE

Below is how I like to cook them to use them as a breakfast dish.  I like to get them nice and crispy like hash browns.  You can just as easily saute them with a little oil, salt and pepper and use them as a base for your favorite pasta style dishes. There are many more recipes featuring these noodles still to come. 

INGREDIENTS
1 Medium Zucchini
1 Medium Summer Squash
1 Large Carrot
1 Small Sweet Potato (The thinner the better)
4 oz. Red Onion
6 oz. Mixed Bell Peppers (I use yellow, red and orange)
3 Large Cloves Garlic
4 Tbs. Bacon Fat
Salt and Pepper – To Taste
(2 Tbs. Peace and Love)
 
DIRECTIONS
Preheat oven to 400° Coat a baking sheet with the bacon fat.  (Alternatively, you can use oil or butter.)
 
Using a spiral slicer, spiral the zucchini, squash, carrot and sweet potato into noodle-like ribbons.
 
Using a mandolin, on the thinnest setting, slice red onion, bell peppers, and garlic. 
 
Combine all vegetables, sprinkle with salt and pepper, and toss to mix. 
 
Spread vegetable noodles in a thin layer across baking sheet.  Bake for 20 minutes, tossing after 10 minutes. 
 
Prep Time – 15 Minutes
Cook Time – 20 Minutes
 
Makes Servings: 6
Per Serving:
Calories – 48
Protein – 1.5 g
Carbs – 8 net g
Fat – less than 1 g

***The nutrition facts above do not account for the bacon fat or any oil you may choose to substitute***




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***Please note that nutritional information listed on this page is an estimation based on the products I used.  Ingredients and nutritional information can vary greatly between brands.  Always be sure to read labels***
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Comments

  1. says

    I made these with zucchini and carrtos as a side dish to the Pepperoni Pizza Stuffed Peppers. So delicious! I just used olive oil, salt, pepper and a little dash of italian seasoning. I think I need bigger baking sheets!

  2. Linda Cameron says

    I have this spiral slicer, and though I like it, it seems to leave a lot of waste in the vegetable part that goes through the little hole at the end. My carrot ends up looking like a pointed stick. Any suggestions? Thanks for the great recipe! Looks awesome!

  3. Tori Kat says

    This recipe looks wonderful but could you please identify the spiral slicer you used for the vegetables. I’ve looked into a couple of different brands on Amazon but none seem to get the “noodle” as thin as your pictures.

    Thank you!

  4. Sara says

    This looks amazing! What is shown in the picture on top of the “noodles”? Is there a recipe for that sauce? Thanks!

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