Keto Oven Roasted Vegetables Recipe
The ultimate guide for how to roast vegetables, including the best vegetables to roast (with oven times) and a super EASY oven roasted vegetables recipe. Keto roasted vegetables take just 10 minutes to prep.
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- 2 cups Broccoli (cut into florets; ~1 small crown)
- 2 cups Cauliflower (cut into florets; ~1/2 head)
- 2 cups Zucchini (sliced into 1/4 inch thick circles; ~8 ounces)
- 2 cups Bell peppers (cut into 1.5 inch pieces; ~1.5 large peppers)
- 2 cups Red onion (cut into 1.5 inch pieces; ~1 medium onion)
- 1/4 cup Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1 tsp Sea salt
- 1/2 tsp Black pepper
Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.
Combine the vegetables in a large bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not overcrowd the pan - use multiple pans if needed.
Roast the vegetables in the oven for about 30 minutes, until they are golden brown.
Serving size: 1 cup
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