Keto Garlic and Rosemary Roasted Veggies with Parmesan

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These Keto Garlic and Rosemary Roasted Veggies with Parmesan are savory and delicious. A perfect side to any keto dinner.

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Yields8 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

 6 oz Mushrooms
 4 Carrots
 ½ cup Broccoli
 ½ cup Cauliflower
 ½ cup Bell Peppers
 ¼ cup Red Onions
 2 Zucchini Squash
 3 tbsp Butter
 2 tbsp Garlicminced
 3 Sprigs of Rosemary
 ½ cup Parmesan Cheesegrated
1

Preheat the oven to 400F.

2

Chop all your vegetables to the desired sized.

3

Mix the vegetables and place in a large glass baking dish, top with minced garlic, butter and seasonings.

4

Bake for 20 minutes, pull the vegetables out and lightly toss them to make sure the butter and seasonings are evenly distributed.

5

Bake for 15 minutes more, remove from oven and sprinkle Parmesan cheese evenly over the top and bake for an additional 5 minutes.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 70
% Daily Value *
Total Fat 8g13%
Net Carbohydrate 2g1%
Dietary Fiber 4g16%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 6 oz Mushrooms
 4 Carrots
 ½ cup Broccoli
 ½ cup Cauliflower
 ½ cup Bell Peppers
 ¼ cup Red Onions
 2 Zucchini Squash
 3 tbsp Butter
 2 tbsp Garlicminced
 3 Sprigs of Rosemary
 ½ cup Parmesan Cheesegrated

Directions

1

Preheat the oven to 400F.

2

Chop all your vegetables to the desired sized.

3

Mix the vegetables and place in a large glass baking dish, top with minced garlic, butter and seasonings.

4

Bake for 20 minutes, pull the vegetables out and lightly toss them to make sure the butter and seasonings are evenly distributed.

5

Bake for 15 minutes more, remove from oven and sprinkle Parmesan cheese evenly over the top and bake for an additional 5 minutes.

Keto Garlic and Rosemary Roasted Veggies with Parmesan

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