KETO RECIPE: Roasted Veggies
Some people assume that if you are Keto, you only eat bacon and cream cheese. Don’t get me wrong, bacon is one of the greatest things in the world. And I actually have eaten bacon dipped in chocolate on more than one occasion. But that doesn’t mean that I don’t also eat vegetables.
I absolutely love veggies. They are delicious and so good for you! I find a way to incorporate veggies into every single meal.
Vegetables contain wonderful micronutrients that often get overlooked. Vitamins and Minerals like calcium, Iron, fiber, potassium, and zinc are crucial to a healthy lifestyle.
Don’t like the taste and texture of veggies?
Maybe you just haven’t figured out how you like to eat them yet. Often times, vegetables like broccoli and brussel sprouts are boiled and become soggy and stinky. I’ve found that if I roast them, I get a much better result. Try out a couple different ways of preparing veggies and find your favorite.
In the meantime, try recipe from my cookbook Keto in 30 Minutes, now available on Amazon!
Keto Roasted Veggies:
INGREDIENTS:
1 cup cauliflower florets
1 cup broccoli florets
1 cup Brussels sprouts
2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
DIRECTIONS:
Preheat your oven to 425° F.
In a medium sized bowl, Toss the cauliflower, Brussels sprouts, and broccoli with olive oil. Season with Salt and Pepper.
Spread the vegetables on a baking sheet in a single layer with some separation.
Cook the veggies for 20 to 25 minutes, mixing once about halfway through the roasting time.
Sprinkle with a bit more salt and pepper and serve.
Variation: If broccoli isn’t your thing, try this combo. Uses the same preparation with green beans, zucchini, asparagus, and bell peppers. Roast this combo for 15 minutes.
MACROS, per serving:
Calories: 83, Total Fat: 7g, Protein: 2g, Total Carbs: 5g, Fiber: 2g, Net Carbs: 3g.
