Keto Paleo Veggie Roast

I don’t go in for all these pre-amble things where recipe authors need to tell you their life story.  This recipe is awesome next to any slice of meat you care to add to it.

  • 1 pack Frozen Broccoli Crowns
  • 1 pack Frozen Cauliflower Crowns
  • 1 small pack of Radishes, cut in half
  • 1 large Red Onion, chopped large
  • 1 Large Red Pepper, chopped large
  • 1 Large Green Onion, chopped large
  • 1 large Eggplant, chopped large, skin removed
  • 1 medium Zucchini, sliced in larger chunks
  • 2 tablespoons Olive Oil
  • 1/2 stick softened butter
  • 8 cloves of garlic, minced with salt
  • 1/2 cup chopped fresh Parsley
  • Salt and pepper
  1. Preheat oven to 420 degrees
  2. Throw everything but the butter, garlic and parsley in a large mixing bowl.  
  3. Add 1 teaspoon of salt, 1/2 teaspoon of pepper
  4. Stir coat all the veggies in the oil.
  5. Layout on a sheet pan in a single layer and put into the oven for 15-20 minutes.  
  6. While they are roasting, mix the garlic, softened butter and parsley together in the large bowl you used for the veggies.
  7. When they come out of the oven, dump them into the bowl with the butter and stir until the garlic is fragrant and butter is melted.  Serve!

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