Once you get your hands on a spiralizer, you can start exploring the different ways root vegetables can be enjoyed; veggie noodles provide you with a wealth of tastes and textures, all while getting your nutrients in.
Root vegetables are a little harder, but spiralizing them brings a big payoff. Ingredients like beets or sweet potatoes possess a more impactful flavor than zucchini, making for a more dynamic dish.
Even without a spiralizer, root veggies can be turned into pasta. A julienne peeler or mandoline with a julienne blade works just fine.
For spicy spiralized rutabaga 'pasta,' recipe developer Miriam Hahn opts to sauté the veggie noodles until they soften. Afterwards, they're tossed with a fiery tomato sauce that complements the rutabaga's bitter sweetness.
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