MAKES: 10 servings · PREP TIME: 15 minutes · COOK TIME: 35 minutes

    A perfectly roasted tray of mixed vegetables is one of my favorite things to make for weekly meal prep because the vegetables go well with just about anything. Pair them with your favorite protein for dinner or serve them up with some yolky fried eggs and crispy bacon for breakfast. And before you go saying, “Whoa, that is way too many carbs,” I can assure you that it was never my love of roasted vegetables that contributed to my weight struggles over the years. I can honestly tell you that I’ve never uttered the words, “I’m overweight because I love broccoli so much.” While a low-carb, keto approach works wonders for weight loss and wellness, it shouldn’t come at the demonization of incredibly healthy foods like fresh vegetables.


    •1 medium red bell pepper, seeded and cut into large chunks

    •1 medium orange bell pepper, seeded and cut into large chunks

    •1 medium yellow bell pepper, seeded and cut into large chunks

    •1 medium zucchini, sliced lengthwise and cut into half moons

    •10 ounces broccoli florets

    •10 ounces cauliflower florets

    •8 ounces cremini mushrooms, halved (quartered if large)

    •½ small red onion, cut into large chunks

    •¼ cup avocado oil

    •1½ teaspoons sea salt

    •1½ teaspoons garlic powder

    •1 teaspoon onion powder

    •1 teaspoon dried basil

    •1 teaspoon dried oregano leaves

    •1 teaspoon dried rosemary leaves

    •½ teaspoon dried thyme leaves

    •½ teaspoon ground black pepper


    1. Preheat the oven to 425°F.

    2. Spread the vegetables in a single layer across a rimmed baking sheet. If your baking sheet is not large enough, divide the vegetables between two baking sheets and cook on separate racks in the oven, rotating the trays halfway through.

    3. In a small mixing bowl, whisk the avocado oil, salt, garlic powder, onion powder, basil, oregano, rosemary, thyme, and black pepper until combined. Drizzle the oil mixture evenly over the vegetables.

    4. Roast for 20 minutes, toss the vegetables gently, and then roast for an additional 15 minutes, or until the vegetables are slightly charred and perfectly tender.

    tip: If you have a bottle of the Garlic and Herb–Infused Olive Oil (here) on hand, it is perfect for this recipe. Simply replace the oil and blend of seasonings listed in the recipe with ¼ cup of the infused oil.



    CALORIES: 89

    FAT: 5.8g

    PROTEIN: 2.8g

    TOTAL CARBS: 7.9g

    FIBER: 2.7g

    NET CARBS: 5.2g