Roasted Vegetables: Low Carb Recipes
Low Carb Recipes
Today I’m sharing some low carb recipes – for roasted vegetables. This is a wonderful vegetable side dish that’s colorful, attractive, and tasty. It’s also very adaptable, as you can use lots of different veggies and combinations of different vegetables. You can also season the vegetables just the way you like with herbs, spices, and other ingredients. There’s really no way to make a bad choice. I often use oven roasted vegetables as part of my low carb meals. Tonight, for instance, I’m having low carb fried steak with a generous serving of low carb vegetables – summer squash, Brussels sprouts, onion, and tomato. This is a delicious side dish that provides vitamins, minerals, fiber, and healthy fats. Roasting vegetables gives the ingredients a great flavor and a wonderful texture. The brown edges are yummy! The outside is crisp while the insides of the veggies are tender. Below is an easy recipe for roasting vegetables in the oven, along with some other ideas you might want to try with roasted vegetables.
How To Roast Vegetables
How to roast vegetables? It’s easy! First, select the veggies you want to use. Along with vegetables, you might want to include some root crops like potatoes, sweet potatoes, carrots, beets, or turnips. Vegetables with low moisture contents tend to give better results when roasted. Roasting vegetables needs dry heat, so your oven works well for this purpose. Also, make sure the veggies are dry before you cook them.
You’ll also need some type of oil when roasting vegetables. Personally, I prefer olive oil for this purpose, but you might prefer to use some other type of cooking oil. Just don’t be too stingy with the oil. Each piece of veggie should have a kiss of cooking oil. This brings me to another point: how to cut the fruits for roasted vegetables. For veggies with about the same density, I try to make them more or less of uniform size so that they’ll cook more evenly.
Heat is another important element for how to roast vegetables. You want your oven to be hot enough to caramelize the sugars in the veggies, so your oven will need to be preheated to 400 or 425 degrees. Another thing is to place the veggies in a single layer on your baking sheet. You want each piece to be exposed to the high heat of the oven. About halfway through cooking time, I stir my veggies around and sort of rearrange them and flip them over.
For oven roasted vegetables, I often use a cookie sheet with a narrow rim. Occasionally, however, I might use my black iron skillet. The skillet is especially handy for roasting vegetables on the grill.
Oven Roasted Vegetables
Oven roasted vegetables makes a great side dish for practically any main dish. If you’re cooking a whole chicken, a pork roast, or a roast beef, you can cook the veggies right along with the meat. My mom used to occasionally bake a whole large fish in the oven, and she usually added some veggies to the dish, too. Of course, you can also make oven roasted vegetables on their own, without any meat, poultry, or fish. If you add some cheese to your roasted vegetables, the dish can serve as a meal. You can use just about any cheese you like, including parmesan, cheddar, mozzarella, Colby jack, or asiago. Shred or grate the cheese and sprinkle on top of the veggies about ten minutes before the end of cooking time.
What herbs and spices are good with oven roasted vegetables? Try parsley, basil, oregano, rosemary, thyme, and/or tarragon. For some Mexican flavor, you might want to try using cilantro. For spices, you might like black pepper, white pepper, lemon pepper, curry powder, or paprika. Other seasonings that give a nice flavor to oven roasted vegetables are lemon juice, lime juice, hot sauce, honey, Worcestershire sauce, maple syrup, and balsamic vinegar. In fact, balsamic roasted vegetables are delicious!
You might want to add other ingredients to your roasted vegetables, too. Roasted nuts and seeds are good, especially pumpkin seeds, broken pecans, and slivered almonds. For some sweetness, you might try adding dried cranberries or raisins. Sometimes in the autumn months, I might even add a few apple wedges to my recipe for roasted vegetables. Cooked and crumbled bacon also makes a great addition to roasted vegetable recipes.
Low Carb Vegetables
For low carb recipes, you’ll want to use low carb vegetables. Fortunately, you’ll have lots of choices. Some of my favorite vegetables low in carbs that I use for my roasted vegetable recipes include summer squash, zucchini, eggplant, bell peppers, onion, scallions, asparagus, mushrooms, green beans, Brussels sprouts, broccoli, cauliflower, and pattypan squash. If I want some heat, I might add a few jalapenos to the mix.
I sometimes add tomatoes to my roasted vegetables, but I do so during the cooking process. Tomatoes are high in water and cook more quickly than the other veggies I use, so they don’t need to cook as long. If you decide to add tomatoes when you’re roasting vegetables, you can use whole cherry tomatoes or whole grape tomatoes. For larger tomatoes, I cut them into small wedges.
If you’re not concerned with low carb recipes, you have even more choices for roasted vegetables. Try carrots, butternut squash, acorn squash, parsnips, pumpkin, and even corn. And, of course, white potatoes and sweet potatoes are always options, too.
Rate my recipe for roasted vegetables. Thanks!
- 1 pound yellow summer squash
- 1 small bag frozen Brussels sprouts, thawed
- 1 large yellow onion
- 1/3 cup olive oil
- 1 tablespoon fresh rosemary, OR 1 teaspoon dried rosemary
- 1 tablespoon fresh Italian parsley, OR 1 teaspoon dried parsley
- garlic salt, to taste
- black pepper, to taste
- 1 large tomato
- Preheat oven to 400 degrees.
- Rinse and dry squash and remove ends. Cut into one-inch pieces and add to large bowl.
- Squeeze thawed Brussels sprouts gently in paper towels to remove excess water. Add to bowl.
- Cut onion into pieces and add to bowl.
- Pour olive oil over veggies and add herbs, garlic salt, and black pepper. Toss veggies well to coat.
- Spread vegetables on a large foil-lined baking sheet. Cook for about 15 minutes and stir. Continue cooking for 15 minutes.
- Add tomatoes to the roasting vegetables and increase oven heat to 425 degrees. Cook for 10 additional minutes.
Balsamic Roasted Vegetables
Balsamic roasted vegetables are great! The sweet and sour flavor really adds a lot to the veggies. You can use the roasted vegetable recipe above, with just a couple of tweaks. Add two tablespoons balsamic vinegar to the olive oil, and leave out the fresh herbs. You’ll get plenty of flavor from the vinegar, so you probably won’t need the herbs. For other combinations of balsamic roasted vegetables, you might want to try zucchini, eggplant, broccoli, cauliflower, and/or green beans. For a beautiful fall dish, include colorful bell peppers in your balsamic roasted vegetables. The reds, greens, yellows, and oranges of the peppers just scream fall!
One of my favorite Thanksgiving recipes is balsamic roasted vegetables with dried cranberries and pecans. In this case, I think Brussels sprouts are a great choice. I call this recipe “Holiday Brussels sprouts.” If you’d like to try that roasted vegetable recipe, just click the link. It’s really delicious! In this recipe, you can use apple cider vinegar if you don't have any balsamic vinegar, but the balsamic is a much tastier choice.
Roasted vegetables can be healthy side dishes, and they can easily be made into low carb recipes. Don’t worry too much about adding oil. Oils are mostly no carb foods or very low carb foods. Besides, if you use a healthy oil like olive oil, you’ll be getting some great benefits, in addition to great taste. You can turn a single roasted vegetables recipe into lots of versions, depending on the season, what you have on hand, and what you’re serving the vegetable side dish with. Roasting vegetables really brings out the natural flavors of the veggies, and you can add your own favorite herbs and spices. Use some of my ideas and make some low carb meals that include roasted vegetables!
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