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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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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Author Maya Krampf from WholesomeYum.com

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.

  2. Combine the vegetables in a large bowl.

  3. 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.

  4. 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.

  5. Roast the vegetables in the oven for about 30 minutes, until they are golden brown.

Recipe Notes

Serving size: 1 cup

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Nutrition Information Per Serving

Calories: 113 | Fat: 7g | Total Carbs: 11g | Net Carbs: 8g | Fiber: 3g | Sugar: 6g | Protein: 2g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

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