Roasting vegetables the keto way
High heat, a little oil, plenty of space.
Ingredients
- 500 g mixed low-carb vegetables: broccoli, courgette, asparagus, mushrooms, green beans
- 2 tbsp olive oil, or a few sprays
- 1/2 tsp salt
- Black pepper
- 2 garlic cloves, left in their skins
- Lemon zest and parmesan to finish
Method
- Heat the oven to 220 C (200 C fan) and put a large tray inside to warm.
- Cut everything into similar sizes so it cooks evenly.
- Toss with oil and salt in a bowl, or spray the vegetables lightly while turning them.
- Spread on the hot tray in a single layer. Give them room, or they will steam.
- Roast 15-25 minutes, turning once, until browned at the edges. Add the garlic cloves for the last 10 minutes.
- Finish with lemon zest and shaved parmesan.
Tips from the kitchen
- Dry vegetables brown better. Pat them after washing.
- Mushrooms release water; roast them on their own tray.
- Stronger veg like broccoli and cauliflower need a longer time than asparagus. Add the quick ones later.
Tools that help
Gear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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This is cooking advice, not medical advice. If you have a health condition or take medication, talk to your doctor or a dietitian before changing how you eat.