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Are you getting tired of the same old veggies and wishing for a change? If you’re craving veggies with amped-up flavors, then these keto Roasted Vegetables are for you.
Mix and match with all your favorite ingredients to make this keto side dish recipe that’s perfect any time of the year.
Equipment to Make Roasted Veggies
Keto Roasted Vegetables cook fairly quickly at a super-high heat, so you’ll need a good, sturdy sheet pan.
I’ve lost count the number of times I’ve recommended a good, sturdy sheet pan with raised sides. Go for a commercial quality one that’s heavy. Those pretty, lightweight, cookie sheets won’t hold up to the high heat of your oven.
Click here for the sheet pan I recommend.
How to Make Keto Roasted Vegetables
Start with a nice variety of vegetables. I used
- Shallots (like an onion but much milder in flavor)
But, you could also use:
- Carrots (if you’re not too concerned about a few extra carbs)
- Rutabaga (small amounts)
- Brussels Sprouts
Prep your veggies by cleaning them and cutting them into bite-size chunks. Root veggies will take longer to cook, so they should be a bit smaller than the rest.
I also generally leave the cauliflower and broccoli a big bigger because they just look nicer.
Toss all the veggies with a mixture of cooking oil (avocado or olive are best), salt and pepper, and your favorite seasoning, I kept this one simple with just salt and pepper.
Spread them out on your sheet pan and bake them in a 425-F oven for about 15 minutes. I’d check them after about 10 minutes just so you don’t overcook them.
Serve and enjoy!
- Mix and match veggies to get a colorful and tasty combination
- Add some red pepper flakes if you like a bit of heat
- Don’t use butter – butter will burn at that temperature
- Want Italian flavors? Use your favorite Italian seasoning. For French, opt for thyme and rosemary.
- I make a big batch of keto Roasted Vegetables and eat on them all week. It’s a great dish for meal prepping.
Are Keto Roasted Vegetables Freezer Friendly?
No, not really.
Technically you CAN freeze this dish, but the vegetables will lose texture and moisture during the freezing/thawing process.
The good news is that this dish, once cooked and properly stored, will keep in the fridge for up to seven days.
What to Serve with Keto Roasted Vegetables
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Easy and versatile, mix and match with your favorite veggie to make this tasty side dish of Keto Roasted Vegetables.
- 1/2 head of cauliflower, trimmed
- 1 broccoli with stem, trimmed
- 2 turnips, peeled
- 2 shallots, peeled
- 2 cloves garlic, peeled and smashed
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- Prepare the veggies and cut them into chunks.
- Mix the oil with the salt and pepper in a large bowl.
- Add the veggies to the bowl and coat well with the seasoned oil.
- Spread the veggies on a sheet pan and roast in a 425-F oven for about 15 minutes.
- Check if the veggies are done after about 10 minutes, and flip them over half way through the cooking time to get them caramelized on both sides.
- Serve and enjoy!
Serving Size:about 1 cup of veggies
Amount Per Serving: Calories: 139Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 212mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 3gProtein: 2g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.