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5 from 1 vote

Keto Roasted Vegetables (Keto, Low-Carb)

Easy and versatile, mix and match with your favorite veggie to make this tasty side dish of Keto Roasted Vegetables.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: easy keto side, keto roasted vegetables,, keto sheet pan side dish, low-carb roasted veggies, mix and match vegetables
Servings: 6 servings
Calories: 172kcal
Author: Chef Jenn

Ingredients

  • 1/2 head 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 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • 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!

Notes

Recipe Card Tips

  • Cut root vegetables smaller than quicker-cooking ones, so everything finishes roasting at about the same time.
  • Skip the butter and use a high-heat oil instead. Butter burns and turns bitter at this temperature.
  • Flip everything halfway through roasting for even caramelization on both sides.

Nutrition

Serving: 1cup | Calories: 172kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 270mg | Potassium: 575mg | Fiber: 5g | Sugar: 5g | Vitamin A: 633IU | Vitamin C: 123mg | Calcium: 76mg | Iron: 1mg | Net Carbohydrates: 9g