Keto Sheet Pan Vegetables Recipe
Sheet pan vegetables are a great recipe idea which you can eat for dinner on the Keto Diet. Today I am sharing this low carb veggie recipe which can help you to stay on track when following the Ketogenic Diet.
These sheet pan veggies are fantastic alongside a healthy source of protein.
This recipe does contain carrots, however only 50g which is the equivalent to 3.5g of carbs.
Vegetables to Avoid on Keto
If you’re wanting to avoid vegetables on the Keto diet, the one’s to stay away from the most would be underground vegetables such as:
- Potatoes, 15g carbs
- Parsnip, 13g carbs
- Beetroot, 7g carbs
- Onions, 8g carbs
- Kumara, 17g carbs
- Celeriac, 6g carbs
- Rutabaga, 6g carbs
This does not mean you can never eat these vegetables but they are good ones to avoid to help keep to your ketogenic diet plan.
Ingredients for Sheet Pan Keto Vegetables
Ingredients:
1/2 C broccoli, cauliflower, halved and quartered, brussel sprouts, and quartered lemons.
50g carrots
2 TBSP olive oil
1 1/2 TBSP Mrs. Dash Lemon Garlic Seasoning
1/2 tsp coarse ground sea salt
How to Make Sheet Pan Keto Vegetables
Preheat oven to 425 degrees and line a baking sheet with foil.
Next select a large bowl with a lid. Place the veggies and lemons in the bowl.
Drizzle the olive oil over the veggie mixture. Cover the bowl with the lid and shake well.
Remove the lid and sprinkle the vegetables with the seasoning and salt. Shake again.
Remove the carrots from the bowl.
Set the bowl with the remaining veggies aside.
Place the carrots on the foil lined pan.
Bake the carrots at 425 degrees for 10 minutes.
Remove the carrots from the oven.
Add the remaining veggies and lemons to the carrots.
Return the baking sheet full of veggies to the 425 degree oven continue cooking for 25 minutes.
Serve hot and enjoy!
You may want to eat with fish or chicken to make the meal more filling.
You may also like:
Easy Keto Breakfast Egg Muffins
Keto Buffalo Chicken Wraps
