Cooked on a single sheet pan, these Oven Roasted Vegetables are a healthy side dish consisting of bell peppers, onions, zucchini, and garlic. They are suitable for almost any diet, including keto, vegan, and paleo.
Serve this medley of baked veggies alongside other great low carb sides like garlic mashed turnips, balsamic roasted brussels sprouts, and creamed spinach.
Vegetable Selection
Vegetables in this recipe are chosen for their color (the more colors, the better), baking time (ideally they cook at the same rate to make the recipe as straightforward as possible), and carb profile (as few carbs as possible).
The winning combo is red onion, orange bell pepper, red bell pepper, and zucchini — coming in at 6 g net carbs per serving. They present a gorgeous rainbow-like display, with diverse flavors and textures. They also conveniently cook at the same rate.
Roasting Vegetables
At a high temperature of 475 F, these vegetables are baked hot and quick, with a nice browned exterior in some spots yet juicy and tender on the inside.
To get good heat coverage in the oven, the vegetables are uniformly spread out on a large sheet pan, which helps them brown instead of steam.
Since roasting brings out these vegetables’ delicious intrinsic flavors, no seasoning besides salt and pepper is needed.
Serving Ideas
These roasted vegetables would be a colorful side dish to any meaty main course, like pan-seared salmon, baked meatballs, or braised lamb shanks.
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 to make vegetarian burritos or tacos.
Oven Roasted Vegetables
Cooked on a single sheet pan, these Oven Roasted Vegetables are a healthy side dish consisting of bell peppers, onions, zucchini, and garlic. They are suitable for almost any diet, including keto, vegan, and paleo.
Ingredients
- 2 bell peppers (1 red and 1 orange), cored and cut into 1/2-inch wide strips
- 1 red onion, peeled and cut into 1/2-inch wide slices
- 1 zucchini, ends trimmed, sliced through the length, and cut widthwise into 1/2-inch pieces
- 5 cloves garlic, peeled and sliced lengthwise
- 1 tbsp olive oil
- 1 tsp table salt
- 1/2 tsp ground black pepper
Instructions
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Position an oven rack in the lower-middle position, and preheat to 475 F.
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On a baking sheet (I use an 11×17 inch rimmed baking sheet), spread out bell pepper slices, onion slices, zucchini pieces, and garlic slices. Evenly sprinkle salt and pepper over them, then drizzle olive oil on top. Mix everything together directly on the baking sheet until well-seasoned, and spread out the vegetables in an even layer.
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Bake until the vegetables are tender, about 15 minutes. Some of them should be browned around the edges or spotty brown. Serve while hot.
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Storing: Refrigerate leftovers in airtight containers for up to 4 days. Do not freeze.
Nutrition Info
| 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 |
