Low Carb Roasted Vegetables
These low carb roasted vegetables make a simple and delicious side dish that pairs nicely with just about any kind of meat, especially during grilling season.
Prep Time15 mins
Cook Time24 mins
Total Time39 mins
- 1 Small head of broccoli
- 15 Brussels sprouts
- 1 Zucchini
- 1 Squash
- 1/2 Purple Onion
- 1/2 Red Pepper
- 1/2 Yellow Pepper
- 1/2 cup Olive Oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Lakanto Monkfruit Classic
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Ms Dash Garlic and Herb
Preheat oven to 450 degrees.
Chop vegetables to approximately the same size. Place in a large bowl.
Prepare the marinade by adding all ingredients to a small bowl and stirring until combined. Next, pour the marinade on top of the vegetables and stir until marinade is distributed evenly.
**The teaspoon of sweetener is used to offset the vinegar like in a store bought Italian dressing. The roasted veggies won't taste sweet.
Pour veggies on a sheet pan covered with parchment paper (or if you don’t use parchment paper a greased sheet pan)
Bake for 12 min on the top rack. Then, stir carefully on the baking pan. Once done, move to the middle rack for 12 more minutes. If you prefer your vegetables to be more tender roast for an additional 5-10 minutes.
Calories: 131kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Fiber: 2g