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    Home » Recipes

    Roasted Veggie Medley (Keto, Paleo, Whole30, GFDF)

    Published: May 23, 2019 · Modified: Jun 15, 2021 by Heather Cooan · This post may contain affiliate links.

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    roasted veggie medley in a bowl

    This post may contain affiliate links. Read the full disclosure here.

    More veggies! We’re on a roll with new veggie side dishes and this Roasted Veggie Medley is a great way to switch it up! I don’t know about you, but every now and then I need a break from my standard crispy bacon brussels sprouts. I mean I luuuuurve my roasted Brussels, but for the sake of variety, I need to switch it up sometimes.

    This time I decided to just mix up a bunch of random veggies and roast them. Some of these are veggies I usually have on-hand and some of these we don’t eat on the regular so it made for a nice change of pace. This random experiment turned out pretty good. Resulting in a different side dish to complement a nicely grilled ribeye steak. Oh yeah, baby. I think this would go well with any kind of fatty meat actually. I’ll probably serve it alongside a lamb chop too, I think that would make for a great paring!

    https://www.joyfulhealthyeats.com/balsamic-reduction/

    This simple balsamic reduction added a sweet and tangy flavor to the veggies that complemented the savory grilled flavor of the steak. So mix it up and try adding roasted veggie medley to your steak dinner this week!

    If you're concerned about the carbohydrate count here you can easily substitute the squash for something like zucchini or summer squash. Just be careful not to overcook it unless you're into mushy zucchini.

    How do you mix up your veggies? I'd love to hear, share in the comments so we can all mix up our veggies together!

    roasted veggie medley in a bowl

    Roasted Veggie Medley (Keto, Paleo, Whole30, GFDF)

    A great way to switch up the veggies and try something new!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Course: Sides
    Cuisine: Italian
    Servings: 3 Servings
    Calories: 45kcal
    Author: Heather Cooan

    Ingredients

    • 1 Pattypan Squash
    • 1 Bell Pepper
    • 1 Onions
    • 1 Tomato
    • Fresh Basil

    Instructions

    • Preheat your oven to 350 F.
    • Chop veggies & herbs.
    • Toss them in some olive oil.
    • Mix all your ingredients and wrap everything in foil on a baking dish.
    • Bake at 350 F for about 40 minutes or so.
    • Drizzle with your favorite balsamic reduction and serve!

    Notes

    Sub out the squash for zucchini or summer squash if you want a lower carbohydrate option.

    Nutrition

    Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 338mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1707IU | Vitamin C: 69mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Nutrition Consultant and Educator helping women suffering with autoimmunity and cancer to take control of their health and their care through education, data-driven nutritional therapy, and strategic lifestyle design.

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