These Keto Roasted Vegetables with Rosemary are packed with keto friendly veggies. They are a perfect side dish for dinner.
Preheat oven to 400°F Line a baking sheet with aluminum foil or parchment paper.
In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, olive oil,balsamic vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
Pour mixture onto baking sheet and spread in a single layer. Bake for 40 Minutes, tossing every 10 Minutes.
Servings 6
- Amount Per Serving
- Calories 101
- % Daily Value *
- Total Fat 9g14%
- Net Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400°F Line a baking sheet with aluminum foil or parchment paper.
In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, olive oil,balsamic vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
Pour mixture onto baking sheet and spread in a single layer. Bake for 40 Minutes, tossing every 10 Minutes.