Today we are making Vegetable Noodles. It’s more of a how-to than a recipe, but you will find a printable recipe option at the bottom of the page. I first made vegetable noodles about a week ago, and I was surprised by how easy it was. I had seen the concept before but never tried it. I thought that it looked like a time-consuming task. I mean, who has time to be making vegetable strands when it is already 7:00p.m. and dinner isn’t even started? The answer is … me! I timed myself, and it took only 6 minutes to turn 2 pounds of zucchini into ‘pasta strands’.
This basic, easy to assemble salad is a follow-up post to the Roasted Sweet Potatoes. Together these two recipes make up dinner at least once a week for us. This recipe is just a guide, you can use whatever vegetables you have on hand. Sometimes I use only a couple of vegetable toppings if I’m in a hurry or we haven’t been grocery shopping in a bit. The point is this dinner is about being easy and customizable.
Roasted Sweet Potatoes with butter and sea salt are my new favorite thing for dinner. Sweet potatoes with olive oil and sea salt are a close second but butter wins out every time for me. Now these are really good, but truth be told, they are also my favorite because they are so quick and easy to make.
These Roasted Vegetables are good with everything, it really isn’t and exaggeration. They come together quickly and they can be a side dish or the star of the meal. They are great stirred into risotto or for breakfast with eggs. We have even eaten them topped with guacamole and salsa for a quick and delicious dinner. The possibilities are endless.