Skinny Oven Roasted Veggies Recipes

KETO OVEN ROASTED VEGETABLES RECIPE

Keto Oven Roasted Vegetables Recipe image

The ultimate guide for how to roast vegetables, including the best vegetables to roast (with oven times) and a super EASY oven roasted vegetables recipe. Keto roasted vegetables take just 10 minutes to prep.

Provided by Maya Krampf

Time 40m

Number Of Ingredients 11

Ingredients

2 cups Broccoli ((cut into florets; ~1 small crown))
2 cups Cauliflower ((cut into florets; ~1/2 head))
2 cups Zucchini ((sliced into 1/4 inch thick circles; ~8 ounces))
2 cups Bell peppers ((cut into 1.5 inch pieces; ~1.5 large peppers))
2 cups Red onion ((cut into 1.5 inch pieces; ~1 medium onion))
1/4 cup Olive oil
2 tbsp Balsamic vinegar
1 tsp Garlic powder
1 tsp Italian seasoning
1 tsp Sea salt
1/2 tsp Black pepper

Steps:

Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.
Combine the vegetables in a large bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not overcrowd the pan - use multiple pans if needed.
Roast the vegetables in the oven for about 30 minutes, until they are golden brown.

Nutrition Facts : Calories 113 kcal, Carbohydrate 11 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

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