Today might be a great time to cook these Healthy And Delicious Roasted Vegetables. If it is cold outside these will hit the spot at mealtime. Here in Mexico it is cold for those of us that live here all year. It is in the low 60’s ever night. At one time when we spent the winters in Wisconsin I would think people in Mexico were insane when they would put one a sweater when it was in the 60’s, but when you spend a few months in the 90’s and it drops to the 60’s you feel cold. Right now my fingers are very cold so I am sipping on a mug of Hot Bullet-proof Keto Coffee.
Anyway, If you don’t have the vegetables used here, you can substitute any sturdy veggie you have on hand that fits into your lifestyle. Vegetables such as carrots, fennel, parsnips, and eggplant are good roasted. However, if you are keto remember vegetables grown underground tend to be loaded with sugar and you will probably not want to use them. I avoid vegetables such as carrots and parsnips except when I have a cycle out day where I increase my carbs from 20 or less up to around 50 or 60 carbs for one day. Carb cycling is covered in other blog posts but it does give you a day every once in a while to enjoy some of your older favorites.
Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite! We also dice add any leftovers to a little chicken or beef broth the following day for a hearty soup.
- 1 lb. mini sized sweet peppers, cut in half and seeded
- 1 lb. Portobello mushroom caps, sliced
- 1 large red onion, sliced
- 1 lb. Brussels sprouts, trimmed and cut in half
- 2 t. garlic powder
- 2 t. Herbs de Provence (or Italian seasoning)*
- 2 T. extra virgin olive oil
- 2 T. balsamic vinegar
- Himalayan salt and freshly ground black pepper, to taste
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with pink Himalayan salt and freshly ground black pepper, to taste.
- Arrange seasoned vegetables on the prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
- Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!
Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor only slightly and the result will still be delicious.
It is exciting to try different recipes and we will share many new Keto recipes as as well as old favorites here to help you reach your goals. We will be focused on Kelo with some Paleo recipes and a goal of remaining gluten free at least 90 percent of the time. If you have not signed up for your copy of “35 Tips To Go Low-Carb When Eating out“ please do so at the top right of this article. I am adding a couple of keto friendly Whole Food recipes to the blog every week and would love to have you join our family of Whole Food Low-Carb Enthusiasts..
Eat Healthily, Laugh Often, Enjoy Good Friends