DirectionsStep1Preheat the oven to 425°F.Step2Wash all veggies well first, peel the zucchini and squash first if you like.Step3Rough chop everything into bite size pieces, in general I cut brussel sprouts and radishes in half unless they were very large. These take longer to cook and will cook more evenly in smaller pieces.Step4In a large bowl toss together the chopped veggies, coconut oil, and herbs until all vegetables are well coated in oil and seasoning.Step5Spread vegetables out as much as you can over a large baking sheet, drizzle a little more oil on them if they are not wet enough, healthy oils are our friend.Step6Salt and pepper to taste, I like to use a fresh ground black pepper and coarse ground sea salt when roasting veggies to really bring out the flavors.Step7Let your vegetables roast for 20-30 minutes, depending on how softened and browned you like them. I like to leave mine in longer and get that delicious caramelized flavor and char on the tips.Step8Remove from oven and serve with your favorite protein and healthy fats for a tasty and pretty meal!IngredientsIngredients1 ½ cupsRadishes1 ½ cupsBrussels Sprouts1 Yellow Squash1 Zucchini1 Red Pepper1 Yellow Pepperadd Salt And Pepper1 teaspoonOregano1 teaspoonBasil1 teaspoonParsley1 tablespoonCoconut Oil (melted)See moreNutritionalNutritional107 Calories1.8 gTotal Fat23 gCarbohydrate725 mgSodium3.7 gProteinFrom moscatomom.comRecipeDirectionsIngredientsNutritionalExplore further25 Best Keto Sheet Pan Dinners - Low Carb - I Breathe I'm …ibreatheimhungry.com45 Easy Keto Vegetable Side Dishes to Make for Dinnergreenandketo.comKeto Sheet Pan Oven Roasted Vegetables - Low Carb …lowcarbinspirations.com10 Best Low Carb Roasted Vegetables Recipes Yummlyyummly.comKeto Roasted Vegetables - Kicking Carbskicking-carbs.comRecommended to you based on what's popular • Feedback
Sheet Pan Roasted Veggies
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