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Easy Honey Dill Carrots

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These Easy Honey Dill Carrots are a great side dish anytime but special enough for a holiday menu. The easy to make carrots are cooked on the stovetop from start to finish. Once they’re fork tender, they’re tossed in a delicious honey dill sauce.  
Easy Honey Dill Carrots

What are Honey Dill Carrots?

Honey Dill Carrots are a simple yet delicious side dish. Carrots are steamed then tossed with naturally sweet honey and fresh dill. Great for any time of year, but especially tasty for a new take on a Thanksgiving side dish. These yummy carrots are naturally gluten free.

Ingredients for making Honey Dill Carrots

Making this recipe is quite simple and only requires a handful of ingredients.

  • Carrots – Regular carrots, baby carrots, and rainbow carrots all work great!
  • Honey
  • Dill – Fresh or dried will work. I strongly recommend going with fresh.
  • Mayonnaise

Easy Honey Dill Carrots

Do You Peel Carrots Before Cooking?

While you don’t have to ever peel carrots, I do peel mine. The whole carrots that is. There’s no need to peel baby carrots because they are already peeled. I find that peeling them takes away a bit of that “earthy” taste.

How Do You Make Honey Dill Carrots?

To Make these easy and delicious Honey Dill Carrots:

Step 1: Peel and cut the carrots, this will vary based on size/type. Small garden carrots can be left whole or halved. Larger store carrots should be halved or quartered.
Step 2: Steam the carrots until tender about 10 – 15 minutes depending on size.
Step 3: In a large bowl, mix the honey with mayonnaise and dill. Mix until completely combined.
Step 4: Once the carrots are tender, toss them in the honey dill sauce. Garnish with fresh dill.
Honey Dill Carrots

Easy Honey Dill Carrots

This Easy Honey Dill Carrot recipe is sure to get the whole family to eat their veggies! Just 4 simple ingredients: carrots (of course), honey, mayonnaise and fresh dill… I always have a bag of carrots in my fridge, they’re inexpensive, last for weeks and my kids will always eat them! Whether they’re glazed, roasted or sauteed, carrots are always a big hit.
Easy Honey Dill Carrots

Recipe Notes:

– Try and keep your carrots the same size for even cooking.

– These carrots can be boiled or roasted in the oven instead of being steamed. To make them in the oven, preheat at 400 F and place carrots in the oven and roast for 25-30 minutes until slightly tender and golden. You can toss them in the honey dill sauce before or after roasting.

– I’ve made this recipe with regular carrots, baby carrots, and rainbow carrots. They all work great!

– To reheat, simply fry with butter in a frying pan or add a bit of butter, cover with plastic wrap and zap in the microwave! You can also cover them in aluminum foil and put them in the oven until they are heated through. Refresh the flavours with a little more honey and dill and they are ready to serve!

– Store in an airtight container for 2-3 days in the refrigerator.

This Recipe for Gluten Free Easy Honey Dill Carrots makes 4 servings.

Easy Honey Dill Carrots

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Easy Honey Dill Carrots

Easy Honey Dill Carrots

With just 4 simple ingredients, these flavourful honey dill carrots recipe are sure to get the whole family to eat their veggies!
4.50 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: gluten free, Side Dish, thanksgiving, vegetable
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 3 Cups Carrots peeled & Chopped
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Honey
  • 2 Tsp Dill fresh

Instructions

  • Peel and cut the carrots, this will vary based on size/type. Small garden carrots can be left whole or halved. Larger store carrots should be halved or quartered.
  • Steam the carrots until tender about 10 - 15 minutes depending on size.
  • In a large bowl, mix the honey with mayonnaise and dill. Mix until completely combined.
  • Once the carrots are tender, toss them in the honey dill sauce. Garnish with fresh dill.

Video

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Honey Dill Carrots

More Easy Gluten Free Recipes:

If you Love this Gluten Free Easy Honey Dill Carrot Recipe, check out some of my other Gluten Free Side Dish Recipes Here:

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Easy Honey Dill Carrots

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How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

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This Delicious Creamy Cucumber Salad Recipe is made with only 5 Budget-Friendly Ingredients! The Simple Salad is made with thinly sliced English Cucumbers generously drenched in Sour Cream, and seasoned with a little Fresh Dill and cracked Salt and Pepper.  It’s the perfect Low Carb Side Dish or makes a Refreshing Gluten Free Snack that comes together in Minutes.  

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

What is Cucumber Salad?

Cucumber Salad is a total classic! It’s light, refreshing, and easy to make. There are two different versions of Cucumber Salad that you might find, one having a light vinegar dressing, the other being a creamy version. This recipe is for the creamy version. There are slight variations out there, of course, but this version is our absolute favourite.

What’s in Cucumber Salad?

This salad only uses simple and budget-friendly ingredients. Here’s what you’ll need:

  • Cucumbers: I recommend English cucumbers as they’re sweeter, have a slightly thinner skin, with less seeds. You can use any type of cucumbers for this salad.
  • White Onion: I use a white onion here, but red onion or scallions would also be delicious.
  • Dill: Fresh dill really makes this salad taste so fresh and delicious.
  • Sour Cream: Makes up the base of the creamy sauce in this salad.
  • Salt & Pepper: Season to taste.

 

More Low Carb Salad Recipes To Try:

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

How Do You Make Creamy Cucumber Salad?

To make this delicious Low Carb Creamy Cucumber Salad:

Step 1: Use a peeler or knife to remove some of the cucumber’s skin. Then Slice the cucumber into thin slices and add to a mixing bowl.

Step 2: Mince the onion and add it along with the cucumbers. Chop the fresh dill and add it to the bowl as well. Next add the salt and pepper to the salad.

Step 3: Add the sour cream and mix until the cucumber slices are completely coated in the sour cream.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

How Long Will it Last in the Fridge?

It’s easy to devour this salad in one sitting, especially if you’re serving it for a small group. But if you have leftovers, store it in an airtight container in the fridge for 2 to 3 days. Just note that the salad will become a bit watery over time.

Dressing: Creamy or Vinaigrette

I like the creaminess of the sour cream version of this salad but the vinaigrette version is also delicious. If you prefer a Cucumber Salad with a Vinegar Style Dressing, you can simply replace the dressing in this recipe with:

  • 1/4 cup white vinegar, rice or cider vinegar
  • 2 tablespoons light olive oil
  • 2 teaspoons sugar (or low carb substitute)
  • 2 tablespoons fresh dill
  • salt & pepper

To Make This Cucumber Salad Ahead

If your eating the cucumber salad immediately, it won’t matter as much but when making ahead, it can become watery over time. One way to avoid the extra water is to season cucumbers with salt in a large colander and let sweat 1 hour.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

>> Click Here To Pin This Recipe To Pinterest <<

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

This recipe for Keto Creamy Cucumber Salad is easy to prep, uses simple ingredients, and the salad is loaded with fresh flavours! The Salad is light, creamy, and incredibly quick to make. It’s perfect for picnics, pot lucks, or summer grilling. The easy recipe is made in a snap with ingredients that are probably already in the kitchen. It takes just minutes to make and is the perfect gluten free side dish!

Looking for some More Delicious Low Carb Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Salami Roses. Everyone loves how cute they are and how quick and easy they are to make. Another one of Their favourites, are these tasty Waffled Carb Cakes.  They’re perfect for impressing party guests or for spoiling someone special.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Recipe Notes:

– Use a mandoline slicer to cut the cucumbers in this recipe for even slicing that’s extra thin.

– Fresh dill is strongly preferred in this recipe. If you can’t find fresh dill, you can use dried dill. Use only 1 to 2 teaspoons of dried dill.

– Use thin-skinned cucumbers like English Cucumbers, for the least bitterness and best flavour. Waxy cucumbers will work but you will need to peel and possibly seed them first.

– Instead of sour cream, you can also use mayo, or plain Greek yogurt.

– This recipe makes 4 servings.

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Creamy Cucumber Salad. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Creamy Cucumber Salad

This Delicious Creamy Cucumber Salad Recipe is made with only 5 Budget-Friendly Ingredients! The Simple Salad is made with thinly sliced English Cucumbers generously drenched in Sour Cream, and seasoned with a little Fresh Dill and cracked Salt and Pepper. 
5 from 5 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: gluten free, Keto, Low Carb, Salad, Side Dish
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 73kcal

Ingredients

  • 1 English Cucumber
  • 1/2 Cup Sour Cream full fat
  • 1/4 Cup White Onion minced
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Tbsp Dill Fresh

Instructions

  • Use a peeler or knife to remove some of the cucumber's skin. Then Slice the cucumber into thin slices and add to a mixing bowl. 
  • Mince the onion and add it along with the cucumbers. Chop the fresh dill and add it to the bowl as well. Next add the salt and pepper to the salad. 
  • Add the sour cream and mix until the cucumber slices are completely coated in the sour cream. 

Video

Nutrition

Calories: 73kcal | Carbohydrates: 4g | Protein: 1.25g | Fat: 6g | Fiber: 0.5g

 

 

Nutritional Information 

This Recipe for Creamy Cucumber Salad makes 4 Servings

Each Serving or 1/4 of the Salad =

73 Calories | 6 g Fat | 4 g Carbs | .5 g Fibre | 1.25 g Protein

3.5 g Net Carb per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Creamy Cucumber Salad, check out some of my other Keto Salad Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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How To Make Creamy Cucumber Salad (Easy, Healthy, Delicious)

Keywords: How To Make Creamy Cucumber Salad (Easy; Healthy; Delicious); Keto How To Make Creamy Cucumber Salad Recipe; Keto Summer Salad Recipes; Keto Cucumber Salad; Easy Low Carb Salads; Keto Side dishes; keto thanskgiving side dishes; healthy keto recipes; Cucumber Salad with Sour Cream; Keto Vegetable Salads; Easy Cucumber Salad Recipe; Cucumber Salad with Dill; Low Carb Vegetable Side Dishes

 

Smashed Brussel Sprouts

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These crispy roasted Smashed Brussel Sprouts with parmesan cheese and garlic are not only quick and easy to make, they also just happen to be gluten free, low carb and keto friendly! They’re a family friendly vegetable side dish that’s best served with chicken, steak, pork chops, salads or fish. The deliciously crispy smashed up brussel sprouts also make an amazing low carb snack.

Smashed Brussel Sprout Recipe with Parmesan Cheese

Why You’ll Love This Crispy Smashed Brussels Sprouts Recipe

These crispy brussel sprouts are made extra special because they’re smashed and roasted with parmesan cheese, butter, salt, and garlic. Each bite is a delicious little bomb of flavour! If you like smashed potatoes, you’ll love these smashed brussel sprouts!

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Smashed Brussel Sprout Recipe with Parmesan Cheese

Ingredients You’ll Need to Make these Yummy Smashed Brussels Sprouts:

You only need 5 ingredients to make this recipe for smashed brussel sprouts. First you need 1 lb of brussel sprouts which can either be fresh or frozen. Then you’ll need 2 Tbsp of melted butter or olive oil if preferred.  To season the brussel sprouts you’ll need a Tsp of garlic puree and salt and pepper. I used a store bought garlic puree but you can swap it our for minced garlic or garlic powder. Lastly you’ll need parmesan cheese. This will help the brussel sprouts to get extra crispy.

More Keto Vegetable Side Dish Recipes To Try:

Smashed Brussel Sprout Recipe with Parmesan Cheese

How Do You Make Smashed Brussel Sprouts?

To make this delicious Keto Smashed Brussels Sprouts Recipe:

Step 1: Start by preheating your oven to 425 degrees F. Line a large baking sheet with parchment paper, then trim the bottoms off of the brussel sprouts.

Step 2: Next steam or boil them until they are fork tender (around 15 minutes). If you are using frozen brussel sprouts, cook them according to the package directions. Strain them, then set them aside in a colander and cool for a few minutes.

Step 3: Toss the brussel sprouts with melted butter (or olive oil), garlic and salt, then spread them out onto your prepared baking dish.

Step 4: Use the bottom of a cup to smash them flat. Evenly spoon the grated parmesan cheese onto the top of the smashed brussel sprouts.

Step 5: Bake for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the Brussels sprouts are crispy.

Smashed Brussel Sprout recipe with Parmesan cheese

Common Questions about making Smashed Brussels Sprouts

Why Do the Brussel Spouts need to be boiled?  They need to be boiled to soften them enough  to be smashed. I like to give them a quick boil first but you can also steam them on the stove or in the microwave, if that’s easiest for you.

Are larger or smaller Brussel Sprouts better for roasting? You can use either but smaller sprouts will get a bit crispier in the oven so that’s my personal preference. If you do have any giant sprouts you could halve them after boiling.

Can I use frozen Brussel Sprouts? Yes, you can use fresh or frozen brussel sprouts for this recipe. If using frozen, I generally use a 12 ounce package.

Are Smashed Brussels Sprouts Keto friendly? Yes they are keto friendly. 1/4 of the batch has 9 g of carbs but they are also high in fiber so that gives them 6 g net carbs in total. That makes them a great keto side dish, paired up with a steak or chicken breast. 

What kind of pan is best for this recipe? I like to use a rimmed baking sheet pan.

What temperature is best for roasted Brussel sprouts? Roasting Brussel sprouts needs to be done at high heat such as 425. Lower heat such as 350, will bake them and not roast them. High heat equals crisp edges.

Smashed Brussel Sprout Recipe with Parmesan Cheese

Smashed Brussel Sprouts

This Smashed Brussel Sprouts recipe will change the game on the vegetable everyone loves to hate. It’s cheesy, it’s decadent, and it give other keto side dishes a run for their money as the PERFECT potato substitute. The recipe requires minimal effort and only uses only simple and easy to find ingredients like brussels sprouts, butter and parmesan cheese. The key to making the best brussel sprouts is to simply steam them, smash them, season… then roast them.

Looking for some other low carb veggie swaps? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Bacon Zucchini Fries I love that they’re so easy and quick to make. Another one of our favourites, is this tasty Keto Jicama Fries They’re perfect for impressing dinner guests or for spoiling someone special. Let us know how they turned out for you in the comments below!

Smashed Brussel Sprouts

Recipe Notes For Making The Best Smashed Brussels Sprouts:

– You can use fresh or frozen brussel sprouts for this recipe. If using frozen, I generally use a 12 ounce package.

– This recipe uses garlic puree. I used a store bought garlic puree that comes in a jar but you can puree your own in a food processor or use a mortar and pestle to smash it up. You can also just swap it our for minced garlic or garlic powder if you want to.

– You can also use a potato masher or fork to gently smash each brussel sprout.

– The Parmesan Cheese can be swapped out for mozzarella cheese if preferred.

– Olive oil can be switched out for the butter if needed.

– To get the brussel sprouts extra flat and crispy, boil or steam them a little longer.

Smashed Brussel Sprouts

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Smashed Brussel Sprouts. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW IN THE RECIPE CARD!★

Smashed Brussel Sprouts

Smashed Brussel Sprouts

These crispy roasted Smashed Brussel Sprouts with parmesan cheese and garlic are not only quick and easy to make, they also just happen to be gluten free, low carb and keto friendly! They're a family friendly vegetable side dish that's best served with chicken, steak, pork chops, salads or fish.
4.73 from 11 votes
Print Pin Rate
Course: Keto Appetizer side dish
Cuisine: American
Keyword: brussel sprout, gluten free, Keto, Low Carb, Side Dish
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 365kcal
Author: Lyndsay Baker

Ingredients

  • 1 lb Brussel Sprouts
  • 2 Tbsp Butter
  • 1 Tsp Garlic puree
  • 1/4 Cup Parmesan Cheese
  • 1/2 Tsp Salt

Instructions

  • Preheat your oven to 425 degrees F, then line a large baking sheet with parchment paper. Trim the bottoms and any bruised leaves off of the brussel sprouts. Next steam or boil them until they're fork tender (about 15 minutes). If you are using frozen brussel sprouts, cook them according to the package directions. Strain them, then set them aside in a colander and cool for a few minutes.
  • Toss the brussel sprouts with melted butter (or olive oil) and garlic and salt, then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them flat.
  • Evenly spoon the grated parmesan cheese onto the top of the smashed brussel sprouts. Bake for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussel sprouts are crispy.

Video

Nutrition

Calories: 365kcal | Carbohydrates: 9g | Protein: 4.5g | Fat: 5g | Fiber: 3g

Nutritional Information 

This recipe for Smashed Brussels Sprouts makes 4 Servings

1 Serving / 1/4 of the batch

365 Calories | 7.5 g Fat | 9 g Carbs | 3 g Fiber | 4.5 g Protein

6 g Net Carbs per 1/4 of the recipe

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

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Smashed Brussel Sprouts

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Smashed Brussel Sprouts, check out some of my other Keto Vegetable Side Dish Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

 Smashed Brussel Sprouts

Keywords: Smashed Brussel Sprouts; Easy Keto Smashed Brussel Sprout Recipe; Keto Brussels Sprouts Recipes; Keto recipes using brussels sprouts; Easy Keto side dish Recipes; Low Carb Brussel sprout Recipes; Parmesan Brussel sprout recipes; Keto Smashed Brussels Sprouts with parmesan cheese; gluten free Smashed Brussel Sprout recipes; family friendly keto recipes; keto vegetable side dish recipes

Low Carb Roasted Vegetable Salad

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This Keto & Low Carb Roasted Vegetable Salad is the Perfect Salad for Summer BBQ’s. It’s an Easy to Make Fresh Salad that combines perfectly Roasted Cauliflower and Roasted Bell Peppers with Cucumbers and Feta Cheese. It’s then tossed in a delicious balsamic dressing and fragrant fresh herbs. The yummy salad is a perfect side dish for whatever you’re Grilling!

Low Carb Roasted Vegetable Salad

What Vegetables Can You Use in a Low Carb Vegetable Salad?

Low Carb Greens: All greens are low carb, including spinach, kale, spring mix, watercress, and all forms of lettuce. Use them in abundance in your salads!

Low Carb Veggies: This list of veggies are low carb and keto approved. Asparagus, Broccoli, Radish, Cauliflower, Bell Peppers, Artichokes, Brussels Sprouts, Cabbage, Cucumber, Egg Plant, Green Beans, Jicama, Mushrooms, Onions, Pumpkin, Squash and Zucchini 

Did we forget any low carb veggies? Let us know in the comments!

Low Carb Roasted Vegetable Salad

How Do You Make a Low Carb Roasted Vegetable Salad?

Make this Low Carb Roasted Vegetable Salad Recipe in 4 Easy Steps:

Step 1: Start by preheating your bbq or oven to 400 F.  Next, chop the peppers and cauliflower into 1 inch pieces. Place the vegetables into a mixing bowl and drizzle with the olive oil. Season with salt and pepper, then mix until the vegetables are fully coated in the oil. Spread the veggies onto a cookie sheet or bbq safe roasting pan.

Step 2: Put the pan onto the top rack of your bbq or into a preheated oven. Roast the vegetables for 7 – 8 minutes or just until tender. Remove from the heat and let cool completely.

Step 3: Dice up the cucumber and chop the fresh herbs. Add both to the mixing bowl with the cooled vegetables.

Step 4: Cover with the balsamic dressing and feta cheese. Mix until the salad is fully coated in the dressing. Garnish with a piece of fresh parsley or basil.

Low Carb Roasted Vegetable Salad

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Low Carb Roasted Vegetable Salad

Low Carb Roasted Vegetable Salad Recipe

This recipe for a Simple Summery Low Carb Roasted Vegetable Salad is made with only fresh ingredients and is naturally gluten free and keto! It’s an Easy To Make Family Friendly Recipe that’s sure to please. There are many other low carb vegetables that can be added to this salad. Some of the things that I like to add to the roasting pan are onion (purple or white), mushrooms, radishes, broccoli or Zucchini.

Looking for some more delicious Keto Salad Recipes? You’re in luck! I have some of my readers favourite recipes Low Carb Salad Recipes to share. Their absolute favourite is this Loaded Broccoli and Cauliflower Salad. Everyone loves it and it’s so easy and quick to make. Another one of their favourites, is this Mediterranean Broccoli Salad. It’s so fresh and tasty. It’s the perfect addition to any summer bbq!

Low Carb Roasted Vegetable Salad

Recipe Notes:

– If your bbq doesn’t have a top rack… the vegetables can roasted in a tin foil sac or in a roasting pan directly on the grill. Just be sure to flip or stir it a few times throughout cooking.

– If you don’t have a bbq… the vegetables can be roasted in the oven on 400 F. for 8 – 10 minutes. They can also be made in a well oiled frying pan over medium heat, fried just until tender.

– A homemade balsamic salad dressing can be made by using 1 part balsamic vinegar and 1 part olive oil.

– An average bell pepper is 175 g or 6 oz.

– This recipe for Low Carb Roasted Vegetable Salad makes 8 servings.

Low Carb Roasted Vegetable Salad

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto & Low Carb Roasted Vegetable Salad. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Low Carb Roasted Vegetable Salad

Low Carb Roasted Vegetable Salad

This Keto & Low Carb Roasted Vegetable Salad is the Perfect Salad for Summer BBQ's. It's an Easy to Make Fresh Salad that combines perfectly Roasted Cauliflower and Roasted Bell Peppers with Cucumbers and Feta Cheese. It's then tossed in a delicious balsamic dressing and fragrant fresh herbs. The yummy salad is a perfect side dish for whatever you're Grilling!
5 from 3 votes
Print Pin Rate
Course: Keto Side Dish
Cuisine: American
Keyword: gluten free, Keto, Low Carb, salads, Vegetarian
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 8 servings
Calories: 66kcal
Author: Lyndsay Baker

Ingredients

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/2 of Head Cauliflower
  • 3/4 Cup Diced Cucumber
  • 1/2 Cup Feta crumbled
  • 1 1/2 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 Tbsp Balsamic Salad Dressing
  • 1/4 Cup Fresh Basil chopped
  • 1/4 Cup Fresh Parley chopped

Instructions

  • Preheat your bbq or oven to 400 F. (if your bbq doesn't have a thermometer, just preheat it on medium low heat for 4 - 5 minutes)
  • Chop the peppers and cauliflower into 1 inch pieces. Place the vegetables into a mixing bowl and drizzle with the olive oil. Season with salt and pepper, then mix until the vegetables are fully coated in the oil. Spread the veggies onto a cookie sheet or bbq safe roasting pan.
  • Place the pan onto the top rack of your bbq or into a preheated oven. Roast the vegetables for 7 - 8 minutes or just until tender. Remove from the heat and let cool completely. (Once the veggies have cooled enough... put them into the refrigerator)
  • Dice up the cucumber and chop the fresh herbs. Add both to the mixing bowl with the cooled vegetables. Then cover with the balsamic dressing and feta cheese. Mix until the salad is fully coated in the dressing. Garnish with a piece of fresh parsley or basil.

Nutrition

Calories: 66kcal | Carbohydrates: 3.8g | Protein: 2.1g | Fat: 5g | Fiber: 1.3g

 

NUTRITIONAL INFO

Low Carb Roasted Vegetable Salad = 8 Servings

1 Serving = 1/8 of the recipe

66 Calories | 5 g Fat | 3.8 g Carbs | 1.3 g Fibre | 2.1 g Protein

0.8 g Net Carb per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

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Low Carb Roasted Vegetable Salad

Other Keto Friendly/Low Carb Recipes:

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Low Carb Roasted Vegetable Salad

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Korean BBQ Beef Vegetable Stir Fry

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Gluten Free Korean BBQ Beef Vegetable Stir Fry

Korean BBQ Beef Vegetable Stir Fry

VH Korean BBQ Sauce

Korean BBQ Beef Vegetable Stir Fry

This Gluten Free Korean BBQ Beef Vegetable Stir Fry is made with Tender Marinated Beef and my Favorite Mix of Stir Fried Vegetables. One of the best things about stir fry’s is that so many things go well in them. So it’s a great way to use up what vegetables you have in the fridge.  I used VH Korean BBQ Stir Fry Sauce which is a Tangy Asian Sauce with hint of Sesame and Ginger and it’s labeled Gluten Free. I’m glad I found it because it’s so easy to throw together and my family loved it. it really made dinner time so stress free.

If you’re looking for another Delicious and Super Easy Beef Recipe, then try this Gluten Free Beef Stew recipe. It’s another easy way to make sure your family gets a healthy Dinner. It can be make ahead of time with a slow cooker which makes this recipe even easier.

Gluten Free Korean BBQ Beef Vegetable Stir Fry

Ingredients 

2 Large Steaks Thinly Sliced or 1 Package of Stir Fry Beef

1 Small White Onion

1/2 of a Head of Cauliflower

10 Asparagus Spears

10 White Mushrooms

1 Red Pepper

2 Carrots

1 – 355 ml Bottle of VH Korean BBQ Stir Fry Sauce

2 Cups of Prepared Rice or Rice Noodle

Directions

1. Marinate the beef in 1/2 of a cup of Korean BBQ Sauce, for at least 1 hour or if you have time, in the fridge overnight. (If you’re in a rush you can skip the marinating and just add the whole bottle of Korean Bbq at the end)

2. Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.

3. In a large frying pan or Wok over medium/high heat, sear the beef until 3/4 of the way cooked. Turn the heat down to medium, then add the chopped vegetables.

4. Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.

5. Serve on top of the prepared rice or rice noodle.

This Korean BBQ Beef Vegetable Stir Fry serves Four People.

Korean BBQ Beef Vegetable Stir Fry

 

If you liked this recipe for Gluten Free Korean BBQ Beef Vegetable Stir Fry , then you may also like these recipes:


Gluten Free Perogies 

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Everything Mashed Potato Flatbread

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Gluten Free Stuffing

Gluten Free Stuffing

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Korean BBQ Beef Vegetable Stir Fry
 
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Author:
Recipe type: Stir fry
Cuisine: Korean
Serves: serves 4
Ingredients
  • 2 Large Steaks Thinly Sliced or 1 Package of Stir Fry Beef
  • 1 Small White Onion
  • ½ of a Head of Cauliflower
  • 10 Asparagus Spears
  • 10 White Mushrooms
  • 1 Red Pepper
  • 2 Carrots
  • 1 - 355 ml Bottle of VH Korean BBQ Stir Fry Sauce
  • 2 Cups of Prepared Rice or Rice Noodle
Instructions
  1. Marinate the beef in ½ of a cup of Korean BBQ Sauce, for at least 1 hour or if you have time, in the fridge overnight. (If you're in a rush you can skip the marinating and just add the whole bottle of Korean Bbq at the end)
  2. Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.
  3. In a large frying pan or Wok over medium/high heat, sear the beef until ¾ of the way cooked. Turn the heat down to medium, then add the chopped vegetables.
  4. Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.
  5. Serve on top of the prepared rice or rice noodle.
  6. This Korean BBQ Beef Vegetable Stir Fry serves Four People.