Roasted Vegetables
- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 30 mins
- Makes
- 4 side servings
Ingredients
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 |
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.