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

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
Keyword easy dinner recipes, kid-friendly recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 160kcal


  • 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


  • 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.



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