Deliciously Simple Low Carb Sheet Pan Dinners with Roasted Vegetables
Roasted vegetables make the perfect base for any low carb sheet pan dinner. Their rich flavors, crispy edges, and vibrant colors come together to create a satisfying, healthy meal in no time. A variety of vegetables such as zucchini, cauliflower, bell peppers, and broccoli, paired with olive oil, herbs, and a few spices, roast beautifully in the oven, developing a savory sweetness that complements any protein.
These sheet pan dinners are not only easy to prepare, but they also require minimal clean-up, making them ideal for busy weeknights. With endless possibilities for flavor combinations, these meals bring a comforting, nourishing option for those looking to stay on track with their low carb lifestyle. Perfect for meal prepping or a quick family dinner, roasted vegetable sheet pan dinners offer both convenience and taste in one simple dish.
Low Carb Meal Prep: Sheet Pan Dinners Low Carb Roasted Vegetables
Sheet pan dinners have become a favorite for many, especially those looking for a quick, easy, and healthy way to prepare meals. Roasting vegetables on a sheet pan not only brings out their natural flavors but also makes for a nutritious and satisfying dish. This low carb roasted vegetable sheet pan dinner is perfect for those who want to enjoy a filling meal without the carbs. It’s simple, quick, and packed with essential vitamins and minerals. You can enjoy this dish as a light dinner or serve it as a side to your protein-rich meals.
- Cooking Time: 30 minutes
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Serving: 4 people
- Calorie: 150 kcal per serving
- Cuisine: Low Carb, Vegetarian
Ingredients
Vegetables:
- 1 medium zucchini, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small red onion, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup cherry tomatoes, halved
For Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This high temperature will help the vegetables roast and caramelize, bringing out their sweetness.
Step 2: Prepare the Vegetables
Wash and slice all your vegetables. Make sure the pieces are uniform in size so that they cook evenly. Place them on a large sheet pan.
Step 3: Season the Vegetables
Drizzle the olive oil over the vegetables. Sprinkle the garlic powder, dried thyme, rosemary, salt, and pepper on top. Toss everything together with your hands to make sure the seasoning is evenly distributed.
Step 4: Roast the Vegetables
Place the sheet pan in the preheated oven. Roast the vegetables for about 25-30 minutes. Halfway through, take the pan out and toss the vegetables to ensure even roasting. The vegetables should be golden brown and tender when done.
Step 5: Garnish and Serve
Once roasted, take the pan out of the oven. Garnish with freshly chopped parsley, if desired. Serve immediately as a side or as a main dish with your choice of protein.
Top Tips
- Cut vegetables evenly: To ensure they cook evenly, cut your vegetables into similar sizes. Smaller pieces will cook faster, while larger pieces may take a bit longer.
- Use parchment paper: Lining your baking sheet with parchment paper makes cleanup easier and prevents the vegetables from sticking.
- Adjust seasoning: Feel free to experiment with other herbs and spices like paprika, cumin, or oregano to suit your taste.
- Don’t overcrowd the pan: If you’re making a large batch, use two sheet pans. Overcrowding the pan can lead to steaming rather than roasting.
- Check for doneness: Vegetables can vary in size, so check for doneness by piercing them with a fork. They should be tender but not mushy.
Variations
- Add more veggies: You can include vegetables like carrots, asparagus, or Brussels sprouts in the mix for added variety and nutrition.
- Spicy version: Add a pinch of red pepper flakes or chili powder to give the dish a little kick.
- Cheese lovers: Sprinkle some Parmesan cheese or feta cheese over the roasted vegetables for extra flavor.
- Make it a meal: Add roasted chicken, shrimp, or tofu for a complete low-carb meal.
- Sweet touch: You can also add a few slices of sweet potatoes, but remember that sweet potatoes are higher in carbs.
Nutritional Information (per serving)
- Calories: 150 kcal
- Protein: 3g
- Carbohydrates: 12g
- Fiber: 4g
- Fat: 10g
- Sodium: 300mg
- Sugars: 6g
- Vitamin A: 25% of the Daily Value (DV)
- Vitamin C: 90% of the DV
- Calcium: 4% of the DV
- Iron: 6% of the DV
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but fresh vegetables will give you a better texture and flavor. If using frozen, be sure to thaw and drain them to avoid extra moisture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the oven for a few minutes to crisp them up again.
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and season them up to 24 hours in advance. Just cover and refrigerate them until you’re ready to roast them.
What can I serve with this dish?
This roasted vegetable sheet pan dinner can be served as a side to chicken, fish, or beef. It’s also great on its own as a vegetarian main dish.
Conclusion
This low carb roasted vegetable sheet pan dinner is an easy, delicious, and healthy option for those looking to enjoy a flavorful meal without the carbs. The simplicity of roasting vegetables in the oven allows their natural flavors to shine, while the seasoning adds a burst of taste that will satisfy your cravings. With minimal prep time and clean-up, it’s a perfect dish for busy weeknights. Customize the recipe with your favorite vegetables and seasonings to suit your taste!
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