Low Carb Keto Roasted Vegetables
These keto roasted vegetables make a simple and delicious low-carb side dish that pairs nicely with any meat, especially during grilling season.
Servings: 10
Calories: 131kcal
Ingredients
- 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
Instructions
- Preheat the 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 the marinade is evenly distributed. **The teaspoon of sweetener is used to offset the vinegar as you'd see 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 5-10 minutes longer.
- Enjoy!
Nutrition
Calories: 131kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Fiber: 2g