Low Carb Garlic and Herb Roasted Vegetables
Transform your weeknight dinners with this vibrant and nutritious recipe for Low Carb Garlic and Herb Roasted Vegetables! Packed with colorful zucchini, bell peppers, broccoli, cauliflower, and cherry tomatoes, this dish celebrates fresh produce with rich, aromatic flavors from minced garlic and fragrant rosemary and thyme. A quick olive oil drizzle and simple seasoning enhance the natural caramelization from roasting, yielding tender, golden-brown veggies with a slight crisp. Perfectly suited as a healthy side dish or a light main course, this recipe is gluten-free, keto-friendly, and ready in just 40 minutes. Embrace the ease of wholesome eating with a dish that’s as guilt-free as it is delicious!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables. Slice the zucchini into half-moons. Core and slice the red and yellow bell peppers into strips.
In a large mixing bowl, combine broccoli and cauliflower florets with the sliced zucchini and bell peppers. Add cherry tomatoes to the mixture.
Mince the garlic cloves and finely chop the fresh rosemary and thyme.
Drizzle the olive oil over the vegetable mix in the bowl. Add minced garlic, chopped rosemary, and thyme.
Season the vegetables with salt and black pepper. Toss everything together to ensure the vegetables are evenly coated with the oil, herbs, and seasoning.
Spread the mixed vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even roasting.
Remove from the oven and let cool slightly before serving. Enjoy your low-carb garlic and herb roasted vegetables as a flavorful side or light meal.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5048 mg | 219% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 42.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
