Low Carb Parmesan Garlic Roasted Veggies


Have a whole bunch of veggies that need using up? Sheet pan to the rescue! This easy low carb side dish is bursting with flavor and goes perfectly with any main course. You could even bake some chicken thighs or pork chops right on the same sheet pan.

And pro tip: Any leftover veggies make a fabulous filling for an omelet. 

(3 votes, average: 4.33 out of 5)
Low Carb Parmesan Garlic Roasted Veggies


  • 1 small eggplant
  • 1 medium zucchini
  • 1 medium red pepper
  • 1 cup broccoli florets
  • 1/4 medium onion
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1/2 cup grated Parmesan
  • Preheat the oven to 375F.


  1. Chop the eggplant into 1/2 inch cubes. Quarter the zucchini lengthwise and then chop into 1 inch pieces. Chop the red pepper, broccoli, and onion into 1 inch pieces. Leave the cherry tomatoes whole. (Eggplant takes longer to soften in the oven, hence the smaller pieces).
  2. Spread all the vegetables on a large rimmed baking sheet. Drizzle with the oil and sprinkle with the minced garlic, salt, and pepper. Toss thoroughly to combine.
  3. Bake 15 to 20 minutes, until the vegetables are tender and browned. Remove from the oven and sprinkle liberally with Parmesan. Return to the oven for a few minutes to melt the cheese.

Yield: 8

Food energy: 82 kcal

Total fat: 4.32g

Carbohydrate: 8.48g

Protein per serving: 3.24g

Total dietary fiber: 3.46g

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