These keto roasted vegetables are a staple in my house. I roast a variation of this recipe at least three times per week because it is so easy to make, and I love the leftovers. Having leftover veggies in the fridge makes it easy for me to fill up half of my plate with veggies at any meal so I am sure to meet my fiber needs throughout the day. One serving of these roasted veggies packs in 8 grams of fiber, thanks to artichokes, Jerusalem artichokes, onion, garlic, broccoli, and cauliflower.
Pro Tip: If you aren’t used to eating this much fiber in a single meal, you can start with ¼ of the recipe and work up to ½. You may also want to try a digestive enzyme along with meals until you adapt.
I serve these roasted veggies as a side to my favorite keto meals or top with a couple eggs for a fast breakfast. I also love adding roasted veggies to a salad of leafy greens and topping it all with wild salmon (or another fatty protein) and the ultimate salad dressing.
All in all, this recipe is perfect for my High Fiber Keto lifestyle.
Keto Roasted Vegetables
Makes 2 servings
- 2 cups cauliflower florets
- 2 cups broccoli florets
- ¼ cup sliced Jerusalem artichokes (sunchokes)
- ¼ cup sliced onion
- 6 cloves of garlic, coarsely chopped
- 6 ounces frozen artichoke hearts (1/2 of a bag)
- 3 tablespoons avocado oil
- ¼ teaspoon sea salt
- Black pepper, to taste
- Preheat the oven to 375 degrees F.
- Wash and chop the vegetables, toss with avocado oil, salt and pepper.
- Spread out on a baking sheet and roast for 45 minutes, stirring occasionally, until the vegetables are tender and just begin to brown.
Nutrition Facts (1 serving): Calories 288, Fat 21 g, Protein 5 g, Carbs 23 g, Fiber 8 g (Net carbs: 15 g)
Don’t forget to subscribe to my weekly newsletter, where you can receive product offers, news about health, wellness, and keto, links to videos and more!