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Tender keto roasted vegetables with caramelized golden brown edges and a light herb seasoning.

Keto Roasted Vegetables

Jason Brooks
Toss low-carb vegetables with avocado oil and seasonings, then roast at high heat for crisp edges and tender centers. This easy keto side dish caramelizes beautifully without turning watery.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 108 kcal

Equipment

  • 18 x 12 rimmed baking sheet
  • Large bowl

Ingredients

  • 1 yellow onion peeled and cut into large chunks
  • 1 zucchini trimmed, halved lengthwise, and cut into large chunks
  • 1 eggplant trimmed and cut into large chunks
  • 1 red pepper halved, seeded, and cut into thick strips
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup Brussels sprouts halved
  • 1/2 cup avocado oil
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper

Instructions

  • Heat the oven to 450 degrees and coat an 18 x 12 rimmed baking sheet with avocado spray. The hot oven and lightly greased pan help the vegetables start browning as soon as they hit the surface.
  • Add the onion, zucchini, eggplant, red pepper, cauliflower, broccoli, and Brussels sprouts to a large bowl, then toss them with the avocado oil, sea salt, dried oregano, black pepper, and cayenne pepper. Keep mixing until the vegetables look evenly glossy so the seasoning clings to every piece.
  • Spread the vegetables over the prepared pan in a single layer and roast for 20 minutes, then stir and roast 10 minutes more. They are ready when the edges are lightly brown, the brassicas smell sweet and toasty, and a knife slides into the thickest pieces with little resistance.

Notes

Sogginess tip: Dry the vegetables completely and spread them in a single layer without overcrowding the pan to ensure they roast instead of steaming.
Storage: Store cooled vegetables in shallow, airtight containers in the refrigerator. Avoid freezing, as zucchini, eggplant, and peppers lose their texture after thawing.
Reheating: For crispy leftovers, spread the vegetables back onto a sheet pan or use an air fryer instead of reheating them in the microwave.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Nutrition Facts
Keto Roasted Vegetables
Amount per Serving
Calories
108
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
397
mg
17
%
Potassium
 
250
mg
7
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
15
IU
0
%
Vitamin C
 
45
mg
55
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Roasted Vegetables, low-carb side dish, roasted vegetables
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