Keto Roasted Vegetables are satisfying and flavor-packed. They are easy enough for any night of the week and make a great low carb holiday side. I can't help but feel a little virtuous when I serve this colorful dish.
When it comes to easy sides, I am not sure it gets any better than roasted vegetables.
These Keto Roasted Vegetables are easy to make and work beautifully for meal prep.
What Do You Serve with Roasted Keto Vegetables?
- If there is a more classic combination that a whole roasted chicken and roasted veggies I don't know what it is. This Keto Roasted Chicken makes a great combination.
- These veggies are fabulous with a steak! Try this Keto Steak Marinade or this Keto Flank Steak and be prepared for compliments all around.
- This Air Fryer Chicken is easy to make and is always a hit at my house!
- Instant Pot Rosemary Chicken and Instant Pot Italian Chicken are so full of flavor and super-simple to make.
Tips and Tricks
- I recommend using avocado oil here because we are roasting at high heat, and it is one of the only keto-friendly oils with a high enough smoke point.
- It doesn’t have to be exact, but aim for about 8 cups total of vegetables.
- Ensure that you cut the vegetables so that everything is as close as possible to a uniform size.
- Make sure that you don’t overcrowd the veggies as this can cause them to steam rather than roast. Use two baking sheets if needed.
- I like to salt the eggplant and let it sit on paper towels for about 30 minutes before proceeding. It isn't necessary, but it will help to prevent bitterness.
- I usually use parchment on everything, but this is one recipe where I don’t. First, most parchment paper is safe to a maximum temperature of 420° F. Secondly, direct contact with the making sheet is necessary to get the charr you are looking for.
How to Make Keto Roasted Vegetables
First, start by preheating your oven to 450 degrees. Spray a baking sheet with avocado oil.
Chop the veggies so that they are about the same size.
Place the chopped vegetables in a large bowl and toss with the oil and seasonings.
Arrange them in a single layer on the prepared baking sheet and cook for 20 minutes.
Remove the baking sheet from the oven and stir.
Cook for another 10 minutes longer, until lightly brown.
Keto Roasted Vegetables
Ingredients
- 1 yellow onion peeled and cut into large chunks
- 1 zucchini trimmed, halved lengthwise, and cut into large chunks
- 1 eggplant trimmed and cut into large chunks
- 1 red pepper halved, seeded, and cut into thick strips
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup Brussels sprouts halved
- ½ cup avocado oil
- 2 teaspoons sea salt
- 1 ½ teaspoons dried oregano
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 450 degrees. Coat an 18 x 12 rimmed baking sheet with avocado spray.
- Place the vegetables in a large bowl and toss with the avocado oil, salt, oregano, black pepper, and cayenne pepper.
- Arrange the vegetables in a single layer and cook for 20 minutes. Stir and cook for 10 minutes longer, until lightly brown.
Sherry Perry says
I love this recipe. It is so easy to through together and fix. Makes a perfect side for just about any meal. My family loves this recipe.
Gen says
Really tasty, easy, and I love the oregano!
Allyssa says
This recipe is really amazing! Perfect for any occasion! Thanks a bunch for this very tasty keto roasted vegetable recipe! Will surely have this again! Highly recommended!
Journa Liz Ramirez says
I always have fun making these colorful roasted vegetables. It is packed with flavors and it is a healthy holiday side. Thanks Wendy for this amazing recipe!
Kimberleigh Douglas says
Can you tell me what the serving size is?