Yes, you can eat your vegetables while on keto (or any other time!). I buy up my favorite veggies and roast them in the oven each week.
These ingredients are filled with so many nutrients and are so delicious, especially when roasted. I keep the roasted vegetables in the fridge and use it as a side whenever I want.
How to Roast Vegetables in the Oven
Choose your favorite veggies. For this recipe, I grabbed a few yellow squashes, one onion, and a couple of red and yellow bell peppers. Wash and slice the veggies into smaller pieces and layer them on a roasting pan lined with foil.
Toss in olive oil and add any seasonings that you like. Personally, I add Italian seasoning after adding olive oil then toss all of it together.
Place pan in a 400-degree oven and stir veggies every 15 minutes until the veggies are soft and pliable. Normally this will take between 40 and 45 minutes. The veggies will be soft and will start to get a char on them.
Serve with your favorite meal. They will keep in an air-tight container in the refrigerator for up to a week. If I’m not eating it immediately, I portion it out when I need it, add a pat of butter, and warm it up on the stove or in the microwave for a quick snack or side dish.
I hope you enjoy! What are your favorite roasted vegetables?
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3 Comments
I have never tried to roast veggies in the oven but t looks so easy. I need to try this. Thanks!
I have just got into roasting veggies, I use olive oil but never spices. Maybe it is time I tried those spices. I have fallen in love with roasted broccoli, olive oil and lemon juice when it comes out.
These look so good. I especially love summer squash and would really enjoy this.