Keto Roasted Vegetable Platter

A thin coating of olive oil ensures vegetables cook evenly, crisp up in the oven, and lightly caramelize for irresistible flavor. Serve these satisfying vegetables as a side dish, solo, or with a side of Keto Italian Herb Sauce (recipe follows; don’t forget to add its macros if you include it) or pair them with any of our delicious dips and some charcuterie, cheeses, nuts, and olives to create a fantastic party appetizer or grazing dinner.
Serves 6

Ingredients List

  • 2 cups (10 oz) broccoli florets, about 2-inches long
  • 3 cups (16 oz) cauliflower florets (1/2 head cauliflower)
  • 2 red peppers (or yellow, orange, or a combo), cut into 3/4-inch wide strips
  • 2 small zucchinis (5 oz each), each cut into 2-1/2-inch long spears
  • 6 Tbsp extra-virgin olive oil, divided
  • Tbsp garlic powder, divided
  • sea salt and pepper
  • 1 lemon, halved
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  • Heat the oven to 425°F (220°C). Arrange two racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper or aluminum foil.
  • Scatter the broccoli and cauliflower on one of the rimmed baking sheets. Place the peppers and zucchini on the other.
  • Pour 3 tablespoons of the olive oil over each of the sheets of vegetables. Add to each pan 3/4 teaspoon of the garlic powder, 3/4 teaspoon of salt and 1/4 teaspoon pepper. Toss to evenly coat, then spread the vegetables in one well-spaced layer on each of the baking sheets.
  • Roast the vegetables until golden brown, charred on edges, and quite tender, 20 to 25 minutes for the peppers and zucchini and 30 to 35 minutes for the broccoli and cauliflower, tossing the vegetables once or twice during cooking. Check for doneness by poking each vegetable with the tip of a paring knife; they should show very little resistance, like poking a stick of slightly softened butter. If one vegetable is done and the others need more roasting time, remove the fully cooked vegetables to a plate and continue cooking the rest.
  • When all the vegetables are cooked, squeeze 1/2 of a lemon over each pan of vegetables, toss, taste, and season with salt and pepper, if needed.
  • Transfer to a serving dish and serve warm or at room temperature.

Keto Italian Herb Sauce

Pair this sauce with roasted vegetables, stir it into eggs for a frittata, or use it as a sauce for chicken. It’s super flavorful and versatile and helps you reach your daily fat macros. Want it vegetarian or vegan? Skip the anchovy and perhaps add more salt.
Serves 6 Serving: 3 Tbsp

Ingredients List

  • cup loosely packed, fresh Italian parsley leaves
  • 3 Tbsp capers, drained
  • 2 anchovy fillets or 2 tsp anchovy paste
  • 1 medium clove garlic, smashed
  • zest and juice of 1/2 lemon
  • pinch of red pepper flakes
  • sea salt and freshly ground pepper
  • 2/3 cup extra-virgin olive oil
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  • In a blender, combine the parsley, capers, anchovies, garlic, lemon zest and juice, red pepper flakes, and 1/4 teaspoon pepper. Pulse to combine, then stream in the olive oil and blend until smooth and thick. Season to taste with salt and pepper, if desired.


RecipeEric Lundy

PhotographyErin Ng

1 review

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