Ingredients

The following ingredients have 6 Servings
  • ½ pound bacon (cut crosswise into ¼-inch pieces)
  • 2 pounds white-fleshed sweet potatoes (peeled)
  • 2 large carrots (peeled (the fatter, the better for spiralizing))
  • 1 small yellow onion (peeled)
  • Kosher salt
  • 1 medium lime
  • Freshly ground black pepper
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons minced chives

Instruction

  • Preheat your oven to 400°F on convection mode (or, if you don’t have a convection function on your oven, set it to 425°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 porky bits, spiralize the sweet potatoes, carrots, and onion. To ensure success, make sure you’ve got thick ’n girthy veggies (at least 1½ inches 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 1½ teaspoons kosher salt and the reserved bacon drippings. (If you want to make this dish vegetarian-friendly, substitute ⅓ cup olive oil or avocado oil in place of the 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 make sure they cook evenly.
  • The swoodles are done when the veggies are tender and have crispy bits all over. Watch your veggies like a hawk in the last 10 minutes to ensure that the onions and sweet potatoes don’t burn!
  • Squirt on the juice from one 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 your favorite roasted meats or seafood.