Keto Sheet Pan Oven Roasted Vegetables
One of my favorite side dishes to make is Keto Sheet Pan Oven Roasted Vegetables. You can make this with fresh vegetables that are in season or you can use frozen vegetables to make life a bit easier too.
My favorite Keto Sheet Pan Oven Roasted Vegetables are zucchini and squash that are covered with a light Parmesan cheese crust. Oh my word, it’s delicious! Your kids will eat their vegetables without any complaints. Promise!
Feel free to use any low carb or keto friendly vegetables of choice. We love using Brussels Sprouts, Radishes, Broccoli, Zucchini, and Squash just to name a few.
If you use fresh vegetables I would coat them with olive oil or avocado oil and season with pink salt. If using frozen vegetables, you can just coat with salt and bake right from frozen.
Instructions for Oven Roasted Vegetables made a bag of Frozen Vegetables:
Preheat the oven to 350 degrees.
Use one large bag of frozen vegetables of choice. Break them apart if they are frozen together.
Lay out a sheet of parchment paper or a silicone mat on a baking sheet first.
Spread out the frozen vegetables out evenly on the baking sheet.
Sprinkle salt over the vegetables.
Sprinkle grated Parmesan cheese over the vegetables. You will use about a 1/2 cup. You want the vegetables lightly coated with cheese.
Place the prepped frozen vegetables in the oven at 350 degrees for about 30 minutes. The thicken the vegetables the more you may have to cook them. You want the cheese to be slightly browned and the vegetables soft and hot.
Thicker vegetables may need to be cooked for a longer period of time.
Serve warm and enjoy!
This shows how we used a bag of frozen zucchini and squash:
This is after they have been baked for about 30 minutes and cheese has been added to the sheet pan meal:
Instructions for Oven Roasted Vegetables made with Fresh Vegetables:
Preheat oven to 350 degrees.
Cut the vegetables about 1/2 inch thick. You want all the vegetables to roughly be the same size so they will cook evenly.
In a medium bowl, add the prepped vegetables.
Drizzle the cut vegetables with olive oil or avocado oil until all the fresh vegetables are lightly coated. Toss the vegetables until the oil is distributed evenly.
Sprinkle the vegetables with pink salt.
Lay the fresh vegetables out evenly on a baking sheet lined with parchment paper or a silicone baking mat.
Sprinkle about a 1/2 cup of shredded parmesan cheese over the vegetables.
Bake the vegetables for about 20 minutes or until tender. Fresh vegetables will cook about 10 minutes quicker than the frozen vegetables. If you are using thick vegetables they may take longer to cook.
Serve warm and enjoy!