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Sunday, 15 November 2015

Roast Vegetables : Low Carb

Roughly chop the vegetables. add plenty of extra virgin olive oil and pepper, a little salt and dried mixed herbs. Bake for about an hour at gas mark five. The trick is to turn every ten minutes or so to stop burning.

Carb. counts. Swede 2.3, celery 0.8, mushrooms 0.3, onion fried in oil 14, courgettes 2.6, cherry toms. 5, red pepper 7, green pepper 2.6, yellow pepper 5, brussels 4, All numbers per 100 grams.

Recipe idea and images from our own website here

Recipe section is here

All the best Jan


Jo said...

Yes, we love roast vegetables especially in winter, it seems more like a winter dish somehow.

Crafty Green Poet said...


Blogoratti said...

Great stuff indeed, thanks for sharing and greetings to you.

Lowcarb team member said...

Yes, I think this dish does work well during the cooler months ... although something like this is equally delicious.

Hope you've had an enjoyable Sunday - all good wishes for the week ahead.

All the best Jan

Lowcarb team member said...

These vegetables certainly are delicious!
Thanks for your comment.

All the best Jan

Lowcarb team member said...

Many thanks for your comments ...
Wishing you a good week ahead.

All the best Jan

Plowing Through Life (Martha) said...

This is the best! I love roasted vegetables. They are good for you and they are delicious!

Lowcarb team member said...

" This is the best! "
I have to agree with you ...

Hope the week ahead is a good one for you.

All the best Jan

Amy at Ms. Toody Goo Shoes said...

I love my veggies roasted more than any other way. This looks like a great combination.

Lowcarb team member said...

Yes, cooking the vegetables this way is great ... and should you have a few left over they are super in a Frittata for breakfast the following morning!

Hope the new week has started well for you.

All the best Jan