#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
7 min
cook time
20 min
ready time
27 min
Keto Roasted Lemon Veggies with Feta
These tender roasted broccoli, cauliflower and sprouts are tossed with garlic, lemon zest and olive oil and baked until golden then topped with crumbled feta cheese.
These make a great side to Sunday lunch!
Net Carbs
3.7 g
Fiber
2.8 g
Total Carbs
6.5 g
Protein
4 g
Fats
8.8 g
118 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Feta Cheese
2 tablespoon
Lemon Peel Or Zest Raw
2 tsp
Olive Oil
2 tablespoon
Broccoli Florets
1 cups
Brussels Sprouts
1 cup
Cauliflower Florets by Flavorite
1 cup
Garlic
1 clove
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 3
27 min
Step 1
Preheat the oven to 375 degrees Fahrenheit.Step 2
Dice the broccoli and cauliflower florets into bite sized chunks and spread across a shallow oven tray. Trim the tough bases from the sprouts and remove the outer leaves. Slice the sprouts in half and arrange across the oven tray along with the broccoli and cauliflower. Crush the garlic and sprinkle over the vegetables along with the lemon zest, salt and pepper and drizzle with the olive oil. Use your hands to rub the oil and seasonings into the vegetables.Step 3
Transfer to the oven to bake for 18-20 minutes or until tender and golden. Crumble over the feta cheese and toss to serve.
