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prep time
10 min
cook time
25 min
ready time
35 min
Keto Anchovy Roasted Vegetables
This Keto side recipe is packed with low carb veggies and healthy fats. We have prepared the dish with crisp radishes, tender cauliflower, leeks, aromatic fresh rosemary, garlic, creamy butter and anchovies. The anchovies provide a great boost of flavor and fats as well as naturally adding salt to the veggies.
What Can I Use Instead of Leeks?
We have added 1 medium leek to our Keto veggie side dish. Leeks are a member of the onion family and provide a sweet onion-like flavor. If preferred, you could easily substitute the leeks with a medium onion that had been peeled and quartered. You could use either white or red onion. Please be sure to adjust your macros to account for any changes made to the original recipe.
Serving Suggestions
These roasted low carb vegetables make a great Keto-friendly side to your preferred proteins. The vegetables would be delicious served with a whole roasted chicken or grilled or roasted pork. They would also make a tasty addition to a warm salad tossed with leaves such as spinach or arugula.
Net Carbs
5 g
Fiber
2.9 g
Total Carbs
8 g
Protein
3.2 g
Fats
6.6 g
98 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Radish, raw
7 oz
Anchovy, smoked, canned in oil and drained
4 each
Butter, unsalted
2 tbsp
Garlic
1 clove
Rosemary, fresh
1 tbsp
Leeks, raw
1 each
Cauliflower
0.5 medium - head - 5" to 6" diameter
Recipe Steps
steps 3
35 min
Step 1
Preheat the oven to 400 degrees Fahrenheit. Dice the leek into 2 inch chunks and the cauliflower into bite-sized florets. Trim the tops and tips from the radishes and discard. Arrange the vegetables across a shallow oven tray.Step 2
Bring the butter to room temperature and add to a bowl. Roughly chop the anchovies, crush the garlic and finely chop the rosemary. Add the anchovies, rosemary, and garlic to the bowl with the butter. Mash well to combine.Step 3
Dot the anchovy butter mix over the vegetables. Transfer to the oven and roast for 22-25 minutes, turning halfway through and basting with the butter. The vegetables should be tender and golden at the edges.
