Best Roasted Veggies

Recipe Macros

Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.


Fat: 7g


Protein: 8g


Carbs: 30g (net)

Icons do not reflect ingredients.

If you have never roasted veggies, let me virtually shake you and yell “What is wrong with you?!”. You have no idea what you’re missing! We eat these veggies at least 3-4 times a week. Sometimes, when I’m super lazy, this is all we’ll eat for dinner because I only want to make one dish. I’ll admit it takes my son (who is 5 years old) a billion years to finish his dinner when I do this, but he’s a slow eater anyway. Other than that, everyone else gobbles it up pretty fast. The baby prefers the sweet potatoes (who wouldn’t) but we’re working on getting her to like the little trees too 🙂

There are no beets or Brussel sprouts in the photo, but trust me, add them. It is SO delicious!


Best Roasted Veggies - Our Paleo Life

Best Roasted Veggies

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 205 kcal
Author: Kendra Benson


  • 2 small Broccoli Heads cut into florets
  • 1 head Cauliflower cut into florets
  • 2 Sweet Potatoes cut into 1/2" chunks
  • 12-15 Brussel Sprouts stems cut off, halved
  • 2-3 Beets diced
  • 1 entire bulb Garlic separated and cloves peeled
  • Olive Oil
  • Sea Salt to taste
  • Ground Black Pepper to taste


  1. Preheat the oven to 400F.
  2. Line a large baking pan with parchment paper (not foil).
  3. Place all veggies on the prepared baking sheet/jelly roll pan. Pour some olive oil evenly over the veggies (don't drench them, just a light coating).
  4. Salt and pepper to taste, then mix everything together to evenly coat everything with the oil, salt, and pepper.
  5. Place pan in the oven on the middle rack and roast for 50-60 minutes, stirring veggies 2-3 times.
  6. You'll know they're done when the edges are crispy and brown and it smells amazing!
Nutrition Facts
Best Roasted Veggies
Amount Per Serving
Calories 205 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 129mg 5%
Potassium 1133mg 32%
Total Carbohydrates 30g 10%
Dietary Fiber 8g 32%
Sugars 8g
Protein 8g 16%
Vitamin A 139.5%
Vitamin C 225.2%
Calcium 12%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.


Last Updated 12/20/2018

13 Responses to “Best Roasted Veggies”

  1. Libby Howe

    I don’t see a Whole30 tag on this recipe. What disqualifies it from that category?

  2. VampireWhole30

    Where does the garlic go? You just cook and eat it?! I was expecting it to be distributed.. ?

    • Kendra

      Oh yeah, you roast the cloves, whole, and just eat them. So delicious. Garlic isn’t nearly as, um, garlicky, when it’s roasted. You should definitely try it out.

  3. Nicole

    Should the veggies be covered while roasting, it doesn’t specify. I’m assuming they should be uncovered.

  4. B

    Do you need two pans for this many vegetables?

    • Kendra Benson

      Depends on the size of your pan. I have a small and a large jelly roll pan, and I use the large one for this. Everything fits on the one pan.

  5. Elizabeth

    This way of making veggies is now a staple in our household, thank you!!


  6. Janelle

    So I’m cooking a pork shoulder at the same time, with the oven at 325. Could I roast these at 325, but increase the time?

  7. Meredith O'Donnell

    Are these recipes meant for one person? I see some are used two days ?

    • Kendra Benson

      Most of the recipes on my site are family-sized. There are 5 of us. If it’s a smaller serving, it’s usually listed on the recipe. These roasted veggies definitely make enough for a family and some leftovers.

  8. Jenny

    This recipe is fantastic! I’ve already made it 3 times now and the sweet potatoes and whole garlic cloves really tie it in. Didn’t have brussel sprouts or beets one of the times and substituted zucchini- still great! Thank you!


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