• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Low Carb Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Keto Guides
    • How To Start Keto
    • Shopping List
    • Science Articles
    • Meal Planning
    • Hidden Carbs
    • Ordering At Starbucks
    • Julia’s Journey
  • Subscribe
  • About
    • About
    • FAQ
    • Contact

Sheet Pan Roasted Vegetables

Updated Apr 16, 2020Published Sep 1, 2019 By Julia Leave a CommentThis post may contain affiliate links.

Summary:
Looking for a simple yet tasty keto side dish? These colorful baked vegetables are low in carbs and conveniently cook at the same rate. Baked at 475 F, these vegetables are baked hot and quick, with a nice browned exterior in some spots yet juicy and tender within. Since roasting brings out their delicious intrinsic flavors, no seasoning besides salt and pepper is needed.
closeup of onions zucchini and bell peppers

Roasted Vegetables

PRINT PIN
Prep: 15 mins
Cook: 15 mins
Yield: 4 side servings
Calories: 70
Net Carbs: 6g

INGREDIENTS

  • 2 bell peppers (1 red, 1 orange), cut into 1/2-inch wide strips
  • 1 red onion, cut into 1/2-inch wide slices
  • 1 zucchini, halved lengthwise, then cut widthwise into 1/2-inch pieces
  • 5 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper

INSTRUCTIONS

  • Prep Oven: Position oven rack in lower-middle position of oven, and preheat to 475 F.
  • Season Veggies: Spread out bell pepper, onion, zucchini, and garlic on baking half sheet, no greasing or lining needed. Evenly sprinkle salt and pepper over them, then drizzle olive oil on top. Mix everything together directly on baking sheet until well-seasoned, then spread out vegetables in single layer (Note 1).
  • Bake & Serve: Bake at 475 F until vegetables are tender, about 15 minutes. Some of them should be browned around edges or spotty brown. Serve (Note 2) and store any leftovers (Note 3).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 70  
Total Fat 4g 6%
   Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 590mg 25%
Net Carb 6g  
Total Carb 8g 3%
   Dietary Fiber 2g 9%
   Sugars 5g  
Protein 1g  
Vitamin A 39% · Vitamin C 145% · Calcium 2% · Iron 2%

PHOTOS

closeup of onions zucchini and bell peppers
sliced vegetables on baking sheet
roasted vegetables on white plate

NOTES & TIPS

(1) Spreading Out Veggies. It’s important that the vegetables are uniformly spread out on the sheet pan so that they get good heat coverage in the oven, which helps them brown instead of steam.
(2) Serving. Serve these baked vegetables as a colorful side dish paired with a low carb main course, like lemon parmesan cod, zucchini lasagna, or pork tenderloin. You can also enjoy these veggies fajita-style by serving them with guacamole, sour cream, salsa, and lime wedges. Wrap them up in low carb tortillas (brands like Mission) to make vegetarian burritos or tacos.
(3) Leftovers. Refrigerate leftovers in covered containers for up to 4 days. Do not freeze.
(4) Nutrition. Given the simplicity of the ingredients, this dish is suitable for almost any diet, including low carb, keto, paleo, and vegan.

Like this recipe? Sign up for more:

Thank you!

You have successfully joined our subscriber list.

More Sides

mexican cauliflower rice served in white bowl

Mexican Cauliflower Rice

mashed cauliflower topped with sliced scallions

Mashed Cauliflower

close up view of roasted brussels sprouts

Roasted Brussels Sprouts

overhead view of creamed spinach

Fast Creamed Spinach

Filed Under: Per Serving: 5-10g Net Carbs, Sides Tagged With: 0-30min, 6-10ingredients, bell pepper, featured, garlic, gluten free, onion, oven, paleo, vegan, vegetarian, whole30, zucchini

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Thai Chicken Salad
Next Post: Sherry Vinaigrette »
4000
Did you make this? Rate this recipe:




About 2 emails per week. Unsubscribe anytime.
4000
Did you make this? Rate this recipe:




About 2 emails per week. Unsubscribe anytime.

Primary Sidebar

Subscribe

Get timely recipes in your inbox.

Success!

You've successfully joined our subscriber list.

Popular Recipes This Month

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

keto fried chicken served on white plate

Best Keto Fried Chicken

stacks of butter cookies on parchment paper

Keto Butter Cookies

stack of peanut butter cookies, with a bite taken out

Peanut Butter Cookies

stirring cabbage and ground beef in skillet

Ground Beef and Cabbage Stir Fry

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Connect

Subscribe By Email
Pinterest
Instagram
RSS Feed

Search

Copyright © 2015–2021 · Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Keto Guides
    • How To Start Keto
    • Shopping List
    • Science Articles
    • Meal Planning
    • Hidden Carbs
    • Ordering At Starbucks
    • Julia’s Journey
  • Subscribe
  • About
    • About
    • FAQ
    • Contact