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.
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.