Keto Winter Roasted Vegetables Salad
How to Make It
Step 1
Preheat the oven to 180C/ 350 F and line a baking tray with parchment paper. Cut the broccoli into florets; the Brussels sprouts into halves, the carrot into coins, and the parsnips into cubes. Roughly shred the lettuce.
Step 2
To a big bowl, add the broccoli, sprouts, carrots, and parsnip. Add 1 tbsp olive oil, salt, black pepper, and lemon zest. Mix to coat evenly.
Step 3
Pour the vegetables onto the baking tray. Bake at 180C for 35-40 minutes. At the 20-minute mark, toss the vegetables and continue baking.
Step 4
To make the salad dressing, add the lemon juice, 3 tbsp olive oil, Dijon mustard, a pinch of salt, a crack of black pepper, and powdered erythritol. Whisk to combine and set aside.
Step 5
Once the vegetables are done baking, transfer them to a salad bowl. Add the lettuce, chopped almonds, and walnuts to the same bowl. Drizzle the salad dressing over the salad vegetables. Toss to combine and serve warm.
Ingredients
- Broccoli, cooked from fresh – 200 g
- Brussels sprouts, raw – 200 g
- Carrots, raw – 1 small – 5 3/4″ long or less
- Parsnip, raw – 0.5 small – 6″ long
- Olive oil – 4 tbsp
- Salt – 1 tsp
- Black pepper – 0.25 tsp
- Lemon Peel Or Zest Raw – 1 tsp
- Lemon juice – 1 tbsp
- Dijon mustard – 1 tsp
- Powdered Erythritol (Icing Sugar) – 1 tsp
- Lettuce, mixed greens – 3 cup
- Almonds, raw – 0.25 cup
- Walnuts – 0.25 cup, chopped