Keto Springtime Baked Veggies Side Dish

This Keto springtime baked veggie side dish is incredibly delicious and simple to make. It requires only a few vegetables and less than 1 hour to make. The best thing about it is it requires little hands-on preparation and minimal effort to put together. It is light, making it the perfect Keto springtime side dish to pair with other meals.

How to make this Keto springtime baked veggies side dish

This Keto springtime side dish can be prepared in 4 simple steps. First, start by cutting the eggplant, zucchini, tomato, and red onion into 1/2 cm thick circles and the turnip into semi-circles. Then, prepare the glaze by whisking together the olive oil, seasonings, balsamic vinegar, and vegetable broth. Layer the vegetables in the baking dish as per your liking. Finally, pour the glaze over the vegetables and bake at 360F/180C for 30 to 40 minutes until slightly charred.

How to store this Keto springtime side dish?

This Keto springtime side dish will last in the fridge for about 4-5 days. Once baked, allow the vegetables to cool down. Then, transfer the vegetables to an airtight container and store the container in the fridge. Alternatively, after the vegetables are cooled down, wrap the baking dish with plastic wrap and store it in the refrigerator. Reheat the veggie dish in the microwave for about 45 seconds or in the oven for about 5 minutes. If the vegetables become dry, make the same glaze and pour it over the vegetable before reheating.

Can you customize this Keto springtime side dish?

Yes, you can definitely customize this Keto springtime side dish. Most Keto springtime recipes consist of a variety of colorful low-carb vegetables. This dish is very forgiving, in that you can substitute with other veggies. Some other vegetables that would work include yellow zucchini, green zucchini, parsnips, yellow onion, carrots, red bell peppers, and green bell peppers.