Oven Roasted Vegetables are a great low carb dish and simple to make. Carrots and Parsnip have a bit more carbs, but you can choose any vegetables of your liking and follow this recipe to cook them to perfection. Served together with a vegan avocado and basil creme which tastes amazing!
Servings 2 servings
Calories 684kcal
Ingredients
- 1 large carrot
- 2 parsnips
- 1/2 red onion
- 1/2 cup sunflower seeds
- 2 tbsp olive oil
- Salt and pepper
Avocado and basil creme:
- 1 avocado
- 1 garlic clove
- 1 tbsp olive oil
- 75 g fresh basil
- 1 tbsp lemon juice
- Salt and pepper
Instructions
- Preheat the oven to 225 degrees.
- Chop all the vegetables and put them in a large bowl. Mix with olive oil, salt and pepper.
- Spread the vegetables evenly on a roasting pan tray.
- Roast for 15 minutes.
- Remove from the oven and sprinkle sunflower seeds on the top. Roast for another 10 minutes.
Avocado and basil creme:
- Put the garlic, a squeeze of lemon juice, and olive oil in a food processor. Process until smooth.
- Add the pitted avocado, basil, and salt to the food processor and process until smooth and creamy.
- Serve the vegetables and the avocado creme with spinach.
Nutrition Facts (per serving)
Net carbs: 32 g Fat: 53 g Protein: 14 g Fiber: 14 g
