Keto Roasted Vegetables with Rosemary

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These Keto Roasted Vegetables with Rosemary are packed with keto friendly veggies. They are a perfect side dish for dinner.

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Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 Eggplantcubed
 2 Zucchinihalved, sliced
 8 oz Mushroomsquartered
 6 Cloves of Garlicminced
 3 Springs Fresh Rosemarychopped
 ¼ cup Olive Oil
 2 tbsp Onion Flakes
 2 tsp Sea Salt
 1 tsp Black Pepper
1

Preheat oven to 400°F Line a baking sheet with aluminum foil or parchment paper.

2

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.

3

Pour mixture onto baking sheet and spread in a single layer. Bake for 40 Minutes, tossing every 10 Minutes.

Nutrition Facts

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.

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Ingredients

 1 Eggplantcubed
 2 Zucchinihalved, sliced
 8 oz Mushroomsquartered
 6 Cloves of Garlicminced
 3 Springs Fresh Rosemarychopped
 ¼ cup Olive Oil
 2 tbsp Onion Flakes
 2 tsp Sea Salt
 1 tsp Black Pepper

Directions

1

Preheat oven to 400°F Line a baking sheet with aluminum foil or parchment paper.

2

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.

3

Pour mixture onto baking sheet and spread in a single layer. Bake for 40 Minutes, tossing every 10 Minutes.

Keto Roasted Vegetables with Rosemary

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