Butter and Herb Roasted Veggies

About

These buttery roasted vegetables are quick and easy to prepare and make a deliciously simple Keto side. Our low carb vegetable side has been made with broccoli and cauliflower florets, aromatic fennel and seasoned with aromatic dried thyme, rosemary, lemon zest and a hint of garlic. The vegetables are cooked in both oil and butter for extra flavor and Keto-friendly fats.

Can I Make This Vegan?

We have cooked our Keto vegetables in both oil and butter. If you would like to make the dish vegan, you can swap the butter for the same quantity of coconut oil. This will give the vegetables a creamy, sweet flavor much like the butter would. Please be sure to adjust your macros to account for any changes made to the recipe.

Can I Use Different Seasoning?

We have seasoned our vegetables with dried thyme and rosemary, with a touch of lemon and garlic. You can easily adapt this and change up the seasonings to suit your preference. You could even swap the herbs for spices, such as paprika or chili powder, or have a mix of both herbs and spices.

Ingredients

2 cup cauliflower florets
1 cup flowerets broccoli florets raw
1 cup fennel bulb, raw
1 tablespoon butter, unsalted
1 tablespoon extra virgin olive oil
1 teaspoon rosemary, dried
1 teaspoon thyme, dried
1 teaspoon lemon peel or zest raw
½ teaspoon garlic powder
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper. Slice the fennel into half inch thick strips. Arrange the fennel, cauliflower and broccoli florets across the oven tray.
Sprinkle the rosemary, thyme, garlic powder, salt and pepper over the vegetables. Drizzle over the olive oil. Use your hands to rub the oil and seasonings into the vegetables.
Roughly dice the butter and dot around the vegetables. Sprinkle over the lemon zest. Transfer to the oven to bake for 20-25 minutes, or until all the vegetables are tender and golden, turning halfway through.