Keto Roasted Vegetables
Crisp-edged, caramelized low-carb roasted veggies tossed in garlic, herbs, and olive oil. Just 4.8g net carbs per serving and ready in 40 minutes total, this oven-roasted keto side dish pairs with any protein for an easy weeknight dinner.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto roasted vegetables turn humble low-carb veggies into caramelized, garlicky perfection with crisp golden edges. They're the effortless side dish that goes with everything from roast chicken to grilled steak.
Ingredients
- 2 cups broccoli florets, cut into bite-size pieces
- 1 cup cauliflower florets
- 1 medium zucchini, sliced into half-moons
- 1 cup quartered cremini mushrooms
- 1 small red bell pepper, cut into 1-inch chunks
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, combine the broccoli, cauliflower, zucchini, mushrooms, and bell pepper.
- 3
Drizzle with olive oil, then add the minced garlic, Italian herbs, smoked paprika, salt, and pepper. Toss until every piece is evenly coated.
- 4
Spread the vegetables in a single layer on the prepared sheet, leaving space between pieces so they roast rather than steam.
- 5
Roast for 20-25 minutes, tossing once halfway through, until the edges are golden brown and caramelized.
- 6
If using, sprinkle the Parmesan over the hot vegetables and return to the oven for 2 minutes to melt. Serve immediately.
Tips & notes
- Cut all vegetables to a similar size so they finish cooking at the same time and brown evenly.
- Crowding the pan traps steam and prevents browning; use two sheets if needed for crisp edges.
- Swap in asparagus, green beans, or radishes to keep net carbs low; avoid starchy options like potatoes or carrots.
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Frequently asked questions
- How many carbs are in keto roasted vegetables?
- Each of the 4 servings has 4.8g net carbs (8.0g total carbs minus 3.2g fiber), along with 168 calories, 3.5g protein, and 14g fat. The recipe makes 4 generous side-dish servings.
- Which vegetables are best for keto roasting?
- Stick to low-carb, non-starchy vegetables like broccoli, cauliflower, zucchini, mushrooms, bell peppers, asparagus, and green beans. Avoid potatoes, carrots, corn, and beets, which are too high in carbs for keto.
- Can I make these roasted vegetables ahead of time?
- Yes. Roast them up to 3 days ahead and store in an airtight container in the fridge. Reheat in a 400°F oven or air fryer for 5-7 minutes to bring back the crisp edges; microwaving makes them soft.
