This Keto Roasted Vegetables recipe takes low-carb veggies to the next level! With a recipe this good, you’ll find yourself happily reaching for seconds.
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I’m a firm believer that people who don’t like vegetables just haven’t had the right vegetables prepared the right way yet. And by “right,” I mean right for them. Everyone has different taste buds, and what tastes amazing to one person won’t taste amazing to another.
And to be honest, even though I do like most vegetables, if I have to pick between another serving of vegetables or a bowl of ice cream, nine times out of ten, the ice cream will win.
But this recipe? This is one of the one-in-ten times I will go for the extra vegetables.
I hope you love it as much as I do! (And if not, more for me, right? 😉)
Why You’ll Love These Keto Roasted Vegetables
- Each generous serving contains only 5g net carbs.
- Each serving also contains 82% of your daily recommended intake of Vitamin C and 21% of your recommended intake of Vitamin A!
- You can swap out other keto-friendly vegetables as desired. Try zucchini, green peppers, asparagus, Brussels sprouts, and (sparingly) carrots.
Ingredients Needed to Make This Keto Roasted Vegetables Recipe
Ingredient quantities for this homemade roasted vegetable recipe are located in the recipe card at the end of the post.
- Cauliflower florets
- Yellow squash
- Red bell pepper
- Broccoli florets
- Red onion
- Olive oil
- Garlic cloves
- Italian seasoning
- Salt
- Pepper
- Balsamic vinegar
How to Make Keto Oven Roasted Vegetables {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb roasted vegetables. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Preheat oven and add vegetables to a large bowl.
In small bowl, prepare sauce as noted on the recipe card.
Add sauce to vegetables and toss to coat.
Then add them to a large rimmed baking sheet in a single layer. If your baking sheet isn’t large enough, use two.
Drizzle on balsamic vinegar.
TIP: If you’re not eating keto, you can add more balsamic vinegar to taste. Balsamic vinegar has about 2.7g net carbs per tablespoon, so it can add up quickly if you’re watching your carb intake.
Add to oven. Toss halfway through and bake for 25-35 minutes until vegetables are cooked through and begin to crisp.
Serve these delicious veggies as desired!
TIPS:
- These are best served fresh out of the oven.
- To reheat, it’s preferable that you use the oven instead of the microwave because they will lose their crispness in the microwave.
More Keto Side Dishes with Vegetables
Our keto side dishes with vegetables is an extensive list that many people love!
- Cauliflower is keto-friendly so you can roast it in the oven. Also, you can learn how to make macaroni and cheese keto-friendly by using cauliflower instead of pasta!
- After you know how to make keto cauliflower mashed potatoes you may never want heavy carb potatoes again.
- Radishes aren’t a very popular vegetable, yet, when you learn how to make keto radish recipes you are going to love them!
- The whole family can enjoy this keto green bean recipe!
- You can eat antipasto salad on the keto diet by following our recipe about how to make using low carb ingredients.
Can I eat Oven Roasted Vegetables on the Keto Diet?
You can eat oven roasted vegetables on the keto diet as long as you use low carb vegetables and avoid heavy carb vegetables. Eating heavy carb vegetables will knock you out of ketosis by pushing your daily carb intake too high.
Which Oven Roasted Vegetables are Keto-Friendly?
Vegetables that are low carb are keto-friendly. Vegetables that are low carb include broccoli, cauliflower, zucchini, yellow squash, peppers and onions. High carb vegetables like potatoes, corn, and certain squash varieties should be avoided when on a low carb or keto diet.
Do All Vegetables Have the Same Bake Times?
Bake times vary depending on the type of vegetable you are using. Some vegetables bake much faster than others so finding the right mix of vegetables to cook evenly in the oven can be tricky.
Typically, the more dense a vegetable is the more water it has in it. Those particular types of vegetables will take longer to bake in the oven.
Most low carb veggies will bake very well in the oven. However, you will need to be aware of the differing cook times because some vegetables bake faster than others.
Nutrition Facts for This Easy Baked Vegetables Recipe
Per serving (10 total servings):
- 82 calories
- 6g fat
- 2g protein
- 5g net carbs
Keto Dinner Recipes to Serve with Roasted Vegetables
If you’re looking for keto-friendly dinner recipes to serve with keto roasted vegetables, give these a try:
- Use this recipe learn how to make low carb cheeseburger casserole. It is one of our most popular and easy keto ground beef recipes.
- You can eat pork chops on the keto diet using this easy recipe.
- You can eat ham on keto, and this ham casserole recipe is fantastic!
- You can eat pizza on keto and this low carb cauliflower pizza casserole is proof!
- Oven roasted vegetables go great with our easy keto tuna bake.
- Learning how to make meatball casserole on keto is one the whole family will love!
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Keto Roasted Vegetables
Ingredients
- 2 1/2 cups cauliflower florets
- 2 cups chopped yellow squash
- 2 cups chopped red bell pepper
- 1 1/2 cups broccoli florets
- 1 cup chopped red onion
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp balsamic vinegar more if desired
Instructions
- Preheat oven to 400 F.
- Add cauliflower, squash, red pepper, broccoli, and red onion to a large bowl.
- In a small bowl, prepare sauce with all remaining ingredients except balsamic vinegar.
- Add sauce to vegetables and toss to coat, making sure vegetables are well-mixed.
- Place vegetables in a single layer on a large, rimmed baking sheet. If you can’t spread the vegetables out in a single layer, use two baking sheets.
- Drizzle on balsamic vinegar. If you’re eating low carb instead of keto, feel free to add more balsamic vinegar to taste (each tablespoon contains 2.7g net carbs.)
- Bake at 400 F for 25-35 minutes, tossing halfway through, until vegetables are cooked through and becoming crispy (but not overbaked).
- Remove from oven and serve.
Notes
- These are best served fresh out of the oven.
- To reheat, it’s preferable that you use the oven instead of the microwave because they will lose their crispness in the microwave.
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
Keto Family Meals
Enjoy even more vegetable heavy low carb meals for the whole family!
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
serving size?
Hi Brigitte! Because the vegetables will bake and shrink a little differently in every oven, it’s best to weigh the final results and divide by the serving size (10) to get the most accurate serving size. That said, I’ve found a serving size to be about 2/3 cup.
Love this recipe
We make this twice a week. The kids actually love vegetables now!
Amazing flavor!
This is wonderful to hear!
Made this last night. It was delicious. Big hit for the entire family
This was the first side dish gone on Thanksgiving! Even our kids were feasting on it.
I’m so glad they enjoyed it!
This recipe has changed the way my kids view vegetables. They have been requesting that I make it often!
I’m so glad I could help! Thank you for making this. 🙂