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.
– 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
Preheat the oven to 450 degrees.
Coat an 18 x 12 rimmed baking sheet with avocado spray.
Place the vegetables in a large bowl.
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.