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Close up overhead square photo of keto roasted vegetables.
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5 from 8 votes

Keto Roasted Vegetables

Roasted Vegetables are satisfying and flavor-packed. Serve this easy dish any night of the week, or use it as a holiday side.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: vegetables
Servings: 12
Calories: 108.17kcal
Author: Wendy Polisi


  • 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 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.


Calories: 108.17kcal | Carbohydrates: 6.03g | Protein: 1.43g | Fat: 9.34g | Saturated Fat: 1.1g | Sodium: 397.34mg | Potassium: 244.9mg | Fiber: 2.44g | Sugar: 3.03g | Vitamin A: 476.06IU | Vitamin C: 34.12mg | Calcium: 20.63mg | Iron: 0.49mg