Keto Roasted Vegetables

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.

Nutrition Facts for This Easy Baked Vegetables Recipe

Per serving (10 total servings):

• 82 calories
• 6g fat
• 2g protein
• 5g net carbs

More Keto Vegetables Recipes

If you’re looking for more recipes featuring keto-friendly vegetables, give these a try:

• Keto Vegetable Soup
• Keto Cobb Salad
• Keto Cauliflower Soup with Bacon
• Keto Spinach Chips

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Keto Roasted Vegetables

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.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American, Western

Keyword: keto vegetable recipe, low carb vegetable recipe, roasted vegetables

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 10

Calories: 82kcal

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

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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 Facts

Keto Roasted Vegetables

Amount Per Serving

Calories 82 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 132mg6%

Potassium 276mg8%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 1069IU21%

Vitamin C 68mg82%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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.