These low-carb roasted vegetables are not only delicious but also are colorful, flavorful, and nutritious! A simple and quick vegetable side dish for any meal.
Thanks for stopping by my channel!
If you enjoyed this video, please like and subscribe!
All recommendations are my own personal opinion.
Low Carb Roasted Vegetables (Serves 2-4)
1 cup (¼ Small Head) of Cauliflowers, cut into florets
1 cup (1 Medium) Zucchini, sliced into 1-inch thick cubes
¼ Cup Red Onion, 1-inch thick dice
½ Cup (4 Ct) Mini Sweet Peppers cored, chopped into 1-inch thick cubes
4 -7 Cloves Garlic, coarsely chopped
2 Tablespoon Black Olives
1-2 Tablespoons Pumpkin Seed Oil or Avocado Oil
1 Tablespoon EACH: Walnuts, Pine Nuts, Sunflower Seeds, Pumpkin Seeds
½ Teaspoon Himalayan Pink Salt, To Taste
¼ Teaspoon Fresh Ground Four Peppercorn (Black Pepper), To Taste
¼ Teaspoon Ground Cumin
⅛ Teaspoon Smoked Paprika
¼ Teaspoon Dried Thyme
¼ Teaspoons Dried Basil
2 Tablespoons Fresh Green Onions or Chives, Thinly Chopped
1 Teaspoon Fresh Parsley, Chopped
To serve: Balsamic Vinegar
Instructions:
Preheat the oven to 425 degrees F (218 degrees C).
Chop vegetables to approximately the same size 1-inch thick pieces.
In a small bowl, combine together salt, black pepper, cumin, basil, thyme.
Place vegetables, nuts, and seeds onto a non-stick baking sheet.
Sprinkle on spices and seasonings. Drizzle pumpkin seed oil.
Arrange the vegetables in a single layer on the prepared baking sheet
Using a large spoon, \"toss\" everything together until well coated.
Place baking sheet into the oven (on the top rack).
Bake for 15 minutes, \"tossing\" vegetables halfway through.
Remove from oven, garnish with fresh chive and parsley, serve & enjoy!
