Healthy low-carb veggies are an important part of the keto diet because they deliver many nutrients and that much-needed fiber that you can not get anywhere else. Roasting is pretty much my favorite way to enjoy my vegetables and this recipe is super simple and full of flavor. Whether you need a quick keto side dish or are meal prepping for the week, these Keto Roasted Vegetables are the perfect solution.
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This particular combo is delicious year-round and is made up of low-carb vegetables making it a keto-friendly side that is perfect for your upcoming holiday festivities!
Even better you and throw them all in one pan and voila - your low-carb veggies are served!
Another favorite low-carb vegetable is cauliflower and here is one of the best keto side dishes our whole family loves.
I love how simple this is to make and it pairs with virtually everything - chicken, fish, beef, or pork. It is perfect to meal prep large amounts to be divided into little trays.
This recipe was inspired by my Keto Kabobs with Low Carb Chicken Marinade. That super simple recipe has so much flavor with such basic ingredients - I thought why not try it on sheet pan veggies! The result was perfect and has become a staple around my household.
Best Low Carb Vegetables for Keto
There is a big misconception about the ketogenic diet that it is all "bacon and butter" - but success with keto comes with finding a balance between healthy proteins and yummy vegetables with satiating healthy fats. The best low-carb veggies are the ones you love, so finding recipes like this one will help make getting your daily intake in your low-carb diet much easier.
Some great lowest carb vegetables are:
- Broccoli
- Brussels Sprouts
- Cauliflower
- Green Beans
- Zucchini
- Yellow Squash
- Spaghetti Squash
- Bell Peppers
- Leafy Green Vegetables like spinach, kale, and cabbage
- Cucumbers
- Radishes
- Mushrooms
- Asparagus
I have started visiting local farmers' markets in my area to choose vegetables that are locally grown and so much fresher than what I typically find at a chain grocery store. In addition to being low in carbs, these veggies are high in vitamin c, vitamin k, vitamin a, and dietary fiber.
Ingredients
Before getting started, make sure you have the necessary ingredients on hand. This recipe is super versatile - just pick your favorite low carb cruciferous vegetables!
- 1 ½ cups radishes
- 1 ½ cups Brussels sprouts
- 1 yellow squash
- 1 zucchini
- 1 Red pepper
- 1 Yellow Pepper
- Salt and pepper to taste
- 1 teaspoon Oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 tablespoon Coconut oil, melted
Instructions
This recipe is literally as simple as cutting up your favorite veggies, tossing them in the oil and seasoning mixture, and roasting them until they start to char on the edges. You can also use this recipe in the air fryer for virtually the same result as roasting in the oven!
Variations for Keto
This may be one of the most versatile keto recipes there is. You can choose from the list of best low-carb vegetables and change up the seasonings to completely change the flavor. The best vegetables for roasting
Replace the basil and oregano with ½ teaspoon of cumin for a Mexican flair.
Add in garlic salt and balsamic vinegar for an even more dynamic flavor.
Storage
These roasted keto veggies save and reheat easily, making them a great addition to meal prep. Just portion out your servings in an air-tight container and keep in the refrigerator for up to five days. For best results with reheating, cover veggies with a damn paper towel and reheat in 30-second intervals until the desired temperature.
This particular combo is delicious year-round and is made up of low-carb vegetables making it a keto-friendly side that is perfect for your upcoming holiday festivities!
Macros & Nutrition
Like with any low-carb recipe, you want to make sure you calculate your own ingredients for exact macro calculations and net carb counts. Using my exact recipe and my macro calculator I came up with the following:
Each serving of Roasted Low Carb Veggies has 53 calories, 2 total grams of fat, 8 total grams of carbohydrates, 6 net grams of carbs, 2 grams of fiber, and 2 grams of protein.
Sheet Pan Roasted Veggies
Healthy low carb veggies are an important part of the keto diet because they deliver many nutrients and that much-needed fiber that you can not get anywhere else. Roasting is pretty much my favorite way to enjoy my vegetables.
Ingredients
- 1 ½ cups radishes
- 1 ½ cups Brussels sprouts
- 1 yellow squash
- 1 zucchini
- 1 Red pepper
- 1 Yellow Pepper
- Salt and pepper to taste
- 1 tsp. Oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 tablespoon Coconut oil, melted
Instructions
- Preheat the oven to 425℉.
- Wash all veggies well first, peel the zucchini and squash first if you like.
- Rough chop everything into bite size pieces, in general I cut brussel sprouts and radishes in half unless they were very large. These take longer to cook and will cook more evenly in smaller pieces.
- In a large bowl toss together the chopped veggies, coconut oil, and herbs until all vegetables are well coated in oil and seasoning.
- Spread vegetables out as much as you can over a large baking sheet, drizzle a little more oil on them if they are not wet enough, healthy oils are our friend.
- Salt and pepper to taste, I like to use a fresh ground black pepper and coarse ground sea salt when roasting veggies to really bring out the flavors.
- Let your vegetables roast for 20-30 minutes, depending on how softened and browned you like them. I like to leave mine in longer and get that delicious caramelized flavor and char on the tips.
- Remove from oven and serve with your favorite protein and healthy fats for a tasty and pretty meal!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 54mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 3gProtein: 2g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
Heather says
There is nothing better than roasted veggies fresh from your own garden! I could eat this every meal with a little side of roasted chicken. Delicious! (It's also a pretty dish to look at!)
Melissa says
This looks amazing. I love radish but never thought of roasting them, sounds like they would a nice punch of flavor.
Heidi Robbins says
I love all the color! Looks delicious!
Kayla Whitter says
Um. This looks SO GOOD! I'm a big fan of roasted veggies. I'm convinced you can literally toss any veggie in some olive oil - sprinkle on some salt and pepper- and bake! Yummy.
Sarah L says
I love roasted veggies. So colorful, yummy and good for you.
Terry says
These sheet pan roasted vegetables look so delicious.
Sharon Braswell says
These roasted veggies are so pretty and fool of color. I can almost smell them, and they have to taste yummy! Thanks for this beautiful and simple recipe, especially since I was searching for a roasted veggie one!!
Jennifer Marie says
These look delicious!!
Rachel says
I made this recipe without brussel sprouts and I added paprika, loved it and my husband did. Thank you
Hope says
I make this but add or subtract veggies as we have them/depending on mood. Usually wind up with peppers, yellow and zucchini squash, onions, mushrooms, carrots. To make it more of a meal, we will add sliced up smoked sausage or kielbasa. LOVE this recipe!