Keto Autumn Vegetable Medley

This is a sheet-pan side of cauliflower, Brussels sprouts, butternut squash, zucchini and red bell pepper, tossed with olive oil, garlic powder, onion powder, thyme and rosemary and roasted at 425°F (220°C). It serves 4, with about 8 grams of carbohydrates per serving, and takes 40 minutes: 10 for prep and 30 in the oven.

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The squash is sweet, the Brussels sprouts are slightly bitter, and roasting browns the edges of all of them. The method is chop, toss and roast, with one stir halfway through.

What Goes on the Pan

The full amounts are in the recipe card at the bottom. This is what each vegetable and seasoning does.

• Cauliflower florets (2 cups): they add crunch and are low in carbs.
• Brussels sprouts (1 cup, halved): their slight bitterness balances the sweeter vegetables.
• Butternut squash (1 cup, cubed): adds sweetness and a golden color.
• Zucchini (1 cup, sliced) and red bell pepper (1, chopped): the zucchini takes up flavor and adds moisture, and the pepper adds color and a little sweetness.
• Olive oil (3 tablespoons): helps the vegetables brown and adds richness. Use a good-quality oil.
• Garlic powder, onion powder, dried thyme and dried rosemary (1 teaspoon each): the seasoning. Thyme is warm and earthy, and rosemary adds a piney aroma. Season with salt and pepper to taste.
• Parmesan (2 tablespoons, grated): optional, for a cheesy finish.

Roasting It Properly

Heat the oven to 425°F (220°C). Wash and chop all the vegetables first, then combine them in a large bowl. Drizzle the olive oil over them, sprinkle on the garlic powder, onion powder, thyme, rosemary, salt and pepper, and toss until every piece is coated.

Spread the vegetables in a single layer on a large baking sheet. Do not crowd the pan, because overcrowded vegetables steam instead of roasting and will not caramelize. Roast for 25 to 30 minutes, stirring halfway through so all sides brown evenly, until the vegetables are tender and slightly caramelized.

If you are using the Parmesan, sprinkle it over the top during the last 5 minutes. Let the medley cool slightly, and rest for a few minutes so the flavors come together before serving. Fresh herbs or a drizzle of balsamic glaze on top add color and flavor. A splash of balsamic vinegar before roasting is another option.

Denser vegetables such as carrots or parsnips may need more time, so keep an eye on them. A pinch of smoked paprika or a dash of cayenne gives the seasoning a twist.

Ways to Change It

• Other vegetables: carrots, parsnips, turnips or radishes. Sweet potatoes also work but are higher in carbs, so adjust your portion.
• Leafy greens: toss in kale or spinach for the last few minutes of roasting. They wilt and add color.
• Heat: red pepper flakes or cayenne pepper.
• Herbs: fresh basil or parsley to brighten it, or sage or oregano for a deeper autumn flavor.
• Cheese: crumbled feta or goat cheese in place of Parmesan.
• Nuts: toasted pecans or walnuts added before serving.
• Glazed: a little maple syrup or honey drizzled over before roasting, in moderation.

What to Serve With It

The medley goes with roasted meats such as roasted chicken thighs, and with garlic butter shrimp. Cauliflower rice, zucchini noodles tossed in olive oil and garlic, or stuffed bell peppers can sit beside it for a bigger meal. It also works as a light lunch on its own. For drinks, sparkling water with lemon or an unsweetened herbal iced tea such as hibiscus or mint adds no carbs, and a glass of dry red or white wine fits in without many carbs.

Make Ahead and Storage

Roast a larger batch and keep it in airtight containers in the refrigerator for up to 4 days. Reheat it in the oven or the microwave.

Nutrition per Serving

One serving has approximately 150 calories, 12 grams of fat, 8 grams of carbohydrates, 3 grams of sugar and 3 grams of protein. These are estimates.

FAQ

Can I use frozen vegetables?

Yes. Thaw and drain them well before roasting to avoid excess moisture, which helps them caramelize.

Can I add other vegetables?

Yes. Carrots, parsnips or radishes work. Adjust the cooking time for how dense they are.

Can I make it dairy-free?

Yes. Leave out the Parmesan or use a dairy-free cheese.

Can I store leftovers?

Yes. Keep them in an airtight container in the refrigerator for up to 4 days and reheat in the oven or microwave.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us