Roasted Low Carb Vegetables

Veggies are your weight loss friend on the low-carb ketogenic diet. Not only are vegetables low in calories and carbs, but they’re also very healthy and contain lots of fiber. Fiber can help prevent constipation that sometimes accompanies the first few weeks of keto, alleviating one of the major symptoms of the so-called keto flu.

In addition, vegetables are naturally sweet, which is very welcome on keto as fruits and sugar are not allowed.

Vegetables are also very high in vitamins, minerals, and other micronutrients, all of which are critical to your health. Keto staples like meat, fish, eggs, and nuts contain some micronutrients, but veggies contain far more.

On the downside, cooking vegetables can be time-consuming, and it’s easy to get bored eating the same veggies over and over.

Liven up your meals with these easy to make a recipe for roasted low carb vegetables.

Roasted Low-Carb Vegetables

Ingredients to Make Six Servings

• 2 cups broccoli florets
• 3 cups cauliflower florets
• 2 bell peppers (red, yellow, green, or a mixture) cut into slices
• 1 large zucchini (about 10 ounces) cut into 1” batons
• 2 cloves of garlic, crushed
• 6 tablespoons of extra virgin olive oil
• ½ lemon
• Salt and pepper

Instructions

1. Preheat your oven to 425 degrees Fahrenheit/220 degrees centigrade. Line one large baking tray with cooking parchment or aluminum foil.
2. Place the vegetables and garlic on the tray and stir well. Pour the olive oil over the veggies, season with salt and pepper to taste, and stir again to combine all the ingredients.
3. Place in the oven and roast the vegetables for 25-30 minutes. The vegetables are done when you can easily poke a knife into them.
4. Carefully remove the tray from the oven and then squeeze the lemon over the vegetables. Toss and then serve, seasoning with more salt and pepper if required.

Nutrition Per Serving

• 160 calories
• 14 grams of fat
• 3 grams of protein
• 6 grams of carbs
• 4 grams of fiber
• 2 grams of net carbs

Bottom Line

A lot of people think that veggies are off the menu on keto. And while you CAN’T eat starchy vegetables like potatoes on a low-carb diet, there are still lots of vegetables you can and should eat. While foods like lettuce and cabbage are keto staples, they’re not exactly exciting. Who actually looks forward to sitting down to a big plate of steamed greens?

However, roast veggies are an altogether much tastier proposition!

Easy to prepare, very low in net carbs (the carbs that really count on keto), and extremely tasty, roasted veggies are sure to become one of your keto diet staples. And, if you don’t like any of the ingredients, you can simply replace them with a low carb veggie you do enjoy. Simple!