Keto Oven Roasted Vegetables
Keto Oven Roasted Vegetables feature a vibrant blend of garden favorites baked until lightly crisp on the edges and soft in the center. Infused with decadent seasonings, this simple dish delivers deep flavor and a warm, hearty finish to any plate.
Servings 7 people
Calories 134 kcal
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups zucchini diced
- 2 cups red bell pepper diced
- 2 cups oyster mushroom chopped
- 2 cups red onion diced
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F / 218 degrees C.
- Line large baking sheet with parchment paper.
- In large bowl, combine 2 cups broccoli, 2 cups cauliflower, 2 cups zucchini, 2 cups red bell pepper, 2 cups oyster mushroom, and 2 cups red onion.¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon sea salt, ½ teaspoon black pepper
- Add ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon sea salt, and ½ teaspoon black pepper to vegetables. Mix well until vegetables are evenly coated.
- Spread vegetables on baking sheet, avoiding overcrowding to ensure consistent heat distribution.
- Bake for 15 to 18 minutes in hot oven or until vegetables are tender and lightly browned.
- Remove from oven and let cool for 10 to 15 minutes before serving.
Notes
- To ensure even cooking, cut all the vegetables into similar sizes.
- Replace red bell peppers with grape tomatoes for a delightful burst of sweetness.
- Serve with a protein of your choice, such as grilled chicken or fish.
- Drizzle lemon juice over the roasted vegetables to add a bright, fresh flavor.
Nutrition
Calories: 134kcal | Net carbs: 9g | Fat: 8g | Protein: 4g