Ingredients:

  • 1 medium head cauliflower, cut into florets (approx. 450g / 1 lb)
  • 1 medium head broccoli, cut into florets (approx. 450g / 1 lb)
  • 1 large red bell pepper, seeded and chopped (approx. 200g / 7 oz)
  • 1 large yellow bell pepper, seeded and chopped (approx. 200g / 7 oz)
  • 2 medium zucchini, chopped (approx. 400g / 14 oz)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter, softened (57g / 2 oz)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (30 ml)
  • 1 tablespoon fresh thyme leaves (15 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop all vegetables.
  3. In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
  4. Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
  5. While the vegetables are roasting, combine the softened butter, minced garlic, parsley, thyme, and red pepper flakes (if using) in a small bowl. Mix well.
  6. Once the vegetables are cooked, remove them from the oven and transfer them back to the large bowl. Add the herb-garlic butter and toss until the vegetables are evenly coated.
  7. Serve hot as a side dish or light meal. These are great keto vegetables!