Roasted Veggie Noodles with Pears

Roasted Veggie Noodles with Pears

A delicious, sweet way to prepare noodles in a colorful side dish.
  • Prep: 20 min
  • Cook: 20 min
  • Total: 40 min
  • Serves 12
Roasted Veggie Noodles with Pears

Carbohydrate Counts

Carbs-per-gram ratio: 0.2035

Serving Size 113g (about 23g carbs)

Carb calculations Weight Carbs
Net Weight 1356g 276g

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Preheat oven to 400°F degrees.
  • 2 pounds sweet potato, butternut squash, and beat noodles
  • 2 Bosc pears, seeded, 1-inch dice
  • ¼ cup olive oil
  • salt and pepper, to taste
  • Toss noodles, pears, and oil in large bowl. Season with salt and pepper. Spread evenly on 2 parchment paper-lined baking sheets.
  • Roast about 20 min, turning once halfway through, until lightly browned and tender.
  • 2 tablespoons butter
  • Put butter in a small sauté pan. Heat on medium heat until melted.
  • ¾ cup chopped pecans
  • Add pecans and cook, stiring, until pecans are fragrant, about 3-5 minutes. Remove from heat and set aside.
  • reserved noodles
  • reserved pecans
  • 1 teaspoon cinnamon
  • zest of 1 lemon
  • Remove noodles from oven when done. Transfer to a large bowl. Add pecans, cinnamon, and lemon zest. Toss to combine.
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