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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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Keto Roasted Vegetables (Keto, Low-Carb)
- 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!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.