°Keto Italian roasted vegetables help to provide essential vitamins and nutrients on the keto diet. These vitamins and minerals are important since they help to keep our body functioning in the best way possible.
Macros: Fat – 11 gms, Net Carbs -4 gms, Protein – 5 gms
Not all Carbs are Created Equal
It’s important to supply our body with the essential vitamins and minerals it needs to keep it running in optimal condition. The keto diet and it’s restrictions on carbs can sometimes make this difficult. Keto Italian Roasted vegetables can help. The vegetables in this recipe are all considered low carb and have a nice amount of fiber making them a perfect choice. The higher fiber content in these veggies helps to lower the overall net carbs.
When choosing your veggies watch out for those that are high in starches, such as corn, peas, and potatoes. While they do have value in the vitamins and minerals they provide, they can kick you out of ketosis rather quickly.
Keto Italian Roasted Vegetables – The most bang for your buck
Keto Italian roasted vegetables offer some of the best options for your essential vitamins and minerals. Collectively they are a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin,Vitamin B6, Vitamin B2, Pantothenic Acid, Folate, Magnesium, Potassium and Manganese.
Today’s Recommendations
Reynolds Kitchens Baking Sheets
One of the things I find to be indispensable in my Keto kitchen is parchment paper. A simple product that makes my clean-up easy and well worth the additional cost in the time it saves. The added benefit is that my food doesn’t stick to the pan. I love, love, love this.
I prefer using the pre cut sheets. That way I get what I need every single time without waste and I don’t have to mess with cutting it to size.
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| Servings | Prep Time | Cook Time |
| 6 | 10minutes | 20minutes |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time |
| 20minutes |
- 4 tbsp olive oil
- 2 zucchini sliced
- 8 oz brussels sprouts cut in half
- 2 baby bok choy
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 1/4 cup Parmesan cheese freshly grated
- 1 tbsp italian seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
|
Ingredients
Servings:
Units:
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- Preheat oven to 375 degrees.
- Place parchment paper on baking sheet, set aside.
- Clean and prepare vegetables.
- Place prepared vegetables, olive oil and seasonings in a large bowl. Mix well to evenly spread olive oil and seasonings onto vegetables.
- Spoon vegetables onto prepared baking sheet in a single layer.
- Sprinkle with freshly grated parmesan cheese.
- Roast vegetables in 375 degree oven, until veggies are soft and slightly brown on the edges.
- Remove from oven and serve hot.
This recipe is highly adaptable. Feel free to change up the veggies or add some if you's like. Just be aware of the carb content. Some approved low carb additions I like are cherry tomatoes and mushrooms. They add color and mushrooms are an excellent source of potassium.
When I calculate the carb content, I remove Erythritol from the total as it normally does not affect blood glucose levels. It’s important to note that each person’s diet needs, and restrictions are unique. You are in charge of your own health. It’s up to you to decide what carb totals you should use. The macros for my recipes are calculated using FatSecret. This is provided purely as a courtesy for my readers. While I try my best to be accurate, I recommend you verify all nutritional information on your own, instead of relying solely on my calculations.
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