This recipe is from Nom Nom Paleo and is definitely worth trying. Thanks Yvonne for suggesting it.
Yields: 4 servings
Preheat your oven to 400 degrees F on convection mode (or if you don’t have a convection function on your oven, set it to 425 degrees F on regular mode) with the rack in the middle position.
While the oven is heating up, toss the bacon bits into a large skillet and crank the heat to medium. Cook, stirring occasionally until all the fat is rendered and the bacon is crispy, about 15 minutes.
While the bacon is turning into crunchy bits, spiralize the sweet potatoes, carrots, and onion. To ensure success, make sure you’ve got thick ‘n girthy veggies (at least 1 1/2″ in diameter) and make sure the ends are sliced smoothly and evenly.
Grab a rimmed baking sheet and place the veggie noodles on top. If the strands are crazy-long, use a pair of kitchen shears to cut the swoodles into more manageable lengths.
When the bacon bits are crunchy, use a slotted spoon to transfer them onto a paper towel lined plate.
Toss the vegetable noodles with 1 1/2 teaspoons kosher salt and the reserved bacon drippings. (If you want to make this dish vegetarian friendly substitute 1/3 cup olive oil or avocado oil in place of bacon grease)
Place the tray of veggies into the oven and roast for a total of 35 to 45 minutes, stirring the veggies every 10-15 minutes to ensure the onions and sweet potatoes don’t burn.
Squirt on the juice from on lime and season to taste with salt and pepper.
Top the roasted swoodles with a shower of chopped parsley, chives and crispy bacon bits. Serve immediately with favorite roasted meats or seafood.