Roasted Vegetables Keto Friendly

INGREDIENTS

Yield 4

Vegetables

• 16 spears asparagus
• 2 red bell pepper, cored and cut into long slices
• 2 yellow or orange bell pepper, cored and cut into long slices
• 1 red onion, sliced
• 8 ounces button mushrooms, partial stem removed
• 1 head cauliflower, cut into florets
• 1 head broccoli florets 
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Aioli

• 6 garlic cloves, grated or mashed to a paste
• 2 teaspoons lemon juice
• 1 teaspoon sea salt
• 2 large eggs
• 2 large egg yolks
• 1–½ cups extra-virgin olive oil

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INSTRUCTIONS

Vegetables

1. Heat oven to 425 degrees.
2. Arrange vegetables on parchment lined baking sheets (mushrooms & asparagus together)
3. Toss vegetables with olive oil, salt and pepper until well coated.
4. Roast 25 to 30 minutes (mushroom/asparagus for 10-15 minutes only)
5. Toss all periodically while roasting.

Aioli

1. Combine garlic, lemon juice and salt in a blender or food processor.
2. Add eggs/yolks and blend until combined.
3. Slowly add olive oil in a thin, steady stream.