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–+ servings
These low carb vegetables are roasted in a hot oven to give them tons of flavor!
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Tuscan Roasted Vegetables

 These Tuscan roasted veggies are so quick to prepare for a busy weeknight and the leftovers reheat beautifully. This is my favorite way to serve vegetables!
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 160kcal
Author Karly Campbell

Ingredients

  • 1 head broccoli
  • 1 head cauliflower
  • 1 bunch radishes
  • 1 bell pepper any color
  • 1 red onion
  • 1 zucchini
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Tuscan seasoning blend
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Preheat oven to 450 degrees. 
  • Cut the broccoli and cauliflower into florets and place on a large, rimmed baking sheet.
  • Dice the radishes, pepper, onion, and zucchini into bite-sized pieces and add to the baking sheet.
  • Drizzle the vegetables with olive oil. Sprinkle on the Tuscan seasoning, salt, and pepper. Stir to coat.
  • Roast for 40 minutes, stirring once halfway through. 
  • Serve hot.

Video

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 457mg | Potassium: 790mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1330IU | Vitamin C: 170.4mg | Calcium: 93mg | Iron: 1.7mg