16 Low-Carb Vegetable Recipes for a Healthy Summer Lisa MarcAurele Jul 5, 2018 Spaghetti squash with sautéed mushrooms, tomato and onion. A low-carb, gluten-free …
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My favorite low carb vegetables to roast include broccoli, cauliflower, zucchini, eggplant, bell peppers, onions, tomatoes, cabbage, asparagus, mushrooms, Brussels sprouts, celery root, and radishes. I have a detailed bulleted list for you below, so you’ll know exactly how long to roast vegetables of all kinds.
Eating low-carb roasted vegetables right out of the oven will deliver the best texture and flavor, but they will keep 3-4 days in the fridge. Reheat and eat during that time frame, but don’t plan on freezing as they don’t tend to freeze well.
These keto roasted vegetables are the most delicious way to eat veggies while keeping things low carb! I love eating fresh vegetables. They taste fantastic when they’re in season, but they are so versatile and can be prepared in many different ways. I believe that anyone who claims to dislike them just hasn’t experienced a well-prepared veggie!
Summer Vegetable Tart Tarts are usually topped with sweet fruit and cheese, or some type of ground meat. This one is a bit different. This tart features slices of roasted zucchini, yellow squash, tomatoes, and it’s garnished with basil. Think vegetarian pizza, but bite-sized.