Roasting a big batch of veggies brings out their natural sweetness and coating them in olive oil and herbs and spices makes them complex and interesting so put this on your menu to try soon! Use any low-carb veggies you’ve got in the fridge or stick to our suggestion seen below.
Prep Time: 5 minutes
Cooking Time: 25 minutes
1 head of cauliflower, sliced and broken up in large pieces
1 medium zucchini, thinly sliced
1 red bell pepper, thinly sliced
1 lemon, thinly sliced & seeds removed
¼ cup olive oil
½ teaspoon dried red pepper flakes
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon dried herbs de Provence or Italian seasonings
1 teaspoon smoked paprika
3-5 fresh thyme twigs
Preheat oven to 400 degrees Fahrenheit.
Arrange sliced veggies and lemon slices on a baking sheet lined with parchment paper.
Drizzle with olive oil and sprinkle with sea salt, black pepper, herbs de Provence and smoked paprika.
Roast in the oven until everything is soft and browned, about 25 minutes.
Serve with fresh thyme.
Net Carbs: 9