Low Carb Mixed Roasted Vegetables
Elevate your meals with this wholesome and colorful Low Carb Mixed Roasted Vegetables recipe, a perfect side dish or light main course for any occasion! Featuring a vibrant medley of zucchini, red and yellow bell peppers, broccoli, cauliflower, and cherry tomatoes, this dish is seasoned with Italian herbs, garlic, and a drizzle of extra virgin olive oil for irresistible flavor. Roasted to tender, caramelized perfection in under 30 minutes, it’s a quick and easy way to enjoy nutrient-packed vegetables, all while keeping your carb count in check. With optional Parmesan cheese garnish, this recipe is ideal for keto, paleo, and gluten-free lifestyles. Whether served alongside your favorite protein or as a stand-alone dish, these roasted vegetables are sure to become a healthy, go-to favorite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red Bell Pepper
- 1 large Yellow Bell Pepper
- 1.5 cups Broccoli Florets
- 1.5 cups Cauliflower Florets
- 1 cup Cherry Tomatoes
- 3 tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic
- 1 teaspoon Italian Seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Parmesan Cheese (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Wash all vegetables thoroughly. Slice the zucchini into half-moons of about 1/2 inch thick.
Cut the red and yellow bell peppers into 1-inch pieces, discarding the seeds and stem.
In a large mixing bowl, combine the chopped zucchini, bell peppers, broccoli florets, cauliflower florets, and cherry tomatoes.
Peel and mince the garlic cloves. Add minced garlic to the bowl with vegetables.
Drizzle the olive oil over the vegetable mixture, then sprinkle the Italian seasoning, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned. Stir the vegetables halfway through cooking for even roasting.
Remove from the oven and let it cool slightly. Sprinkle with grated Parmesan cheese if desired before serving.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 41.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 889 mg | 68% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2604 mg | 55% | |
*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.
