Looking for a savory and festive keto side dish? This Rosemary Veggie Mix is the answer. Featuring roasted Brussels sprouts enhanced with rosemary, thyme, and a drizzle of balsamic vinegar, this dish is a flavorful addition to any low-carb menu. The final touch of dried cranberries gives it a subtle sweet contrast—perfect for holidays or everyday meals.
Rosemary Veggie Mix Recipe
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 4
Ingredients:
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon rosemary, chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme, chopped
- ½ cup cranberries, dried
Directions:
- Preheat oven to 400°F (200°C).
- Place halved Brussels sprouts on a lined baking sheet.
- Drizzle with olive oil and balsamic vinegar, then sprinkle with rosemary and thyme.
- Toss well to coat and roast in the oven for 20 minutes.
- Once cooked, divide between plates and top with dried cranberries.
- Serve warm as a side dish.
Nutritional Information (Per Serving):
- Calories: 199
- Fats: 3g
- Fibers: 5g
- Carbohydrates: 12g
- Proteins: 7g
Why This Dish Works for Keto
Brussels sprouts are rich in vitamin K, C, and fiber, making them excellent for blood sugar management and digestion. Adding herbs like rosemary and thyme introduces anti-inflammatory and antioxidant benefits (source). This side is flavorful without heavy carbs, making it perfect for the ketogenic lifestyle.
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