Lower Carb Roasted Root Vegetables

Make these delicious lower-carb roasted root vegetables with a tasty combination of carrots, rutabaga, onions, leeks, and turnips all tossed with olive oil and herbs.

101 CALORIES14g CARBS5g FAT1g PROTEIN
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There is nothing better than roasted vegetables and although root vegetables are generally higher in carbohydrates than other vegetable choices, if you choose the right vegetables, you can still make some seriously tasty root vegetables on a low carb diet. 

When it comes to vegetables, most people who are trying to eat lower carbs automatically think they need to avoid all root vegetables, but that actually isn't the case. Although vegetables like potatoes, sweet potatoes, and parsnips are very high in natural sugars and carbs, there are many options that can work. This easy roasted vegetable recipe uses those lower-carb options to create the most deliciously caramelized roasted veggies. You'll want to eat them with everything. 

The other great thing about this dish is that it makes for great leftovers. Double the recipe and keep the extras in the fridge. Use the leftovers to make a yummy breakfast hash, a tasty green salad, or a low-carb wrap. They also taste great in bowls with cauliflower rice and some rotisserie chicken or leftover cooked protein. 

What to serve with Roasted Root Vegetables?

This is one of those basic dishes that can be served in so many different ways. Here are some of the main courses that taste great with roasted veggies:

  • This easy Slow Cooker Rotisserie Chicken is a great option for these veggies and then you can use the leftover chicken and roasted vegetables in quick salads, wraps, and bowls.
  • Make this easy Blackened Salmon while the vegetables are roasting for a quick and healthy main dish.
  • While the vegetables are in the oven, make this Pan-Seared Tilapia on the stovetop. 
  • For a very easy meal, pair this with some fried eggs, scrambled eggs, or a homemade frittata.  
  • Make up a big batch of spaghetti squash and serve these roasted root veggies with some sliced chicken sausage. Top everything with feta or goat cheese.

Recipe Ideas and Seasoning Options

  • Turn this into a meal by adding some chicken, turkey, or pork sausages to the sheet pan alongside the veggies. They will cook alongside the veggies and make the entire dish more flavorful. Plus - now you have an entire meal ready to go!
  • Try this dish with different seasoning options to switch up the flavor. Favorites include Italian seasoning, Cajun seasoning, poultry seasoning, or this quick seasoned salt
  • Add extra flavor by finishing the dish with shredded parmesan cheese, fresh herbs, nuts, or seeds.
  • Instead of drizzling with balsamic vinegar, try adding your favorite low-carb salad dressing or a different vinegar. Red wine vinegar and apple cider vinegar are delicious. A squeeze of fresh lemon juice is also a great way to add flavor. 
  • Add some smashed garlic cloves and fresh thyme sprigs for added flavor. Just add them right to the baking sheet and then enjoy the browned, caramelized garlic with whatever you are eating.

How many carbohydrates do root vegetables have?

  • Beets: 13 grams of carbs, 3.8 grams of fiber per 1 cup cubed
  • Turnips: 8 grams carbs, 2.3 grams of fiber per 1 cup cubed 
  • Rutabaga: 12 grams of carbs, 3.2 grams of fiber per 1 cup cubed
  • Radishes: 3.9 grams of carbs, 1.9 grams fiber per 1 cup
  • Celery root (celeriac): 14.4 grams of carbs, 2.8 grams of fiber per 1 cup
  • Daikon radish: 4.8 grams of carbs, 1.9 grams of fiber per 1 cup
  • Parsnips: 24 grams of carbs, 6.5 grams of fiber per 1 cup 
  • Carrots: 11.7 grams of carbs, 3.4 grams of fiber per 1 cup sliced
  • Onions: 11 grams of carbs, 2 grams of fiber in 1 cup sliced
  • Leeks: 13 grams of carbs, 1.6 grams of fiber in 1 cup

How can I make this dish lower in carbs?

To lower the carbohydrates even more in this recipe, start by removing the carrots, which have more carbs than the other vegetables used. Instead use some rutabaga, radish, celery root, or swap in a leafy vegetable like Brussels sprouts or kale. 

Are root vegetables allowed on a low-carb diet?

Generally speaking, root vegetables like potatoes and sweet potatoes are not allowed on a low carb or keto diet. Other root vegetables like onions, jicama, radishes, turnips, rutabaga, and celery root usually are allowed. Carrots are a but higher in carbs and allowed on some diets, while not allowed on other stricter low carb diets. 

The Recipe
Low carb roasted root vegetables including carrots, onions, leeks, turnips, rutabaga, and rosemary on a sheet pan.

Lower Carb Roasted Root Vegetables

PREP TIME: 10 Min
COOK TIME: 40 Min
TOTAL TIME: 50 Min
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Ingredients

USMETRICS
  • 2 U red onions, chopped
  • 2 U carrots, peeled and chopped
  • 1 U celery root, peeled and chopped
  • 1 U turnip, peeled and chopped
  • 1 U leek, sliced
  • 2 U rosemary sprigs
  • 2 tbsp olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 2 tbsp. balsamic vinegar

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Instructions

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1

Preheat the oven to 425 degrees.

2

Toss the vegetables with olive oil, salt, pepper, garlic powder, onion powder, and paprika.

3

Spread out on a prepared baking sheet in a single layer with the rosemary sprigs.

4

Roast for 30-40 minutes or until vegetables are tender, shaking 1-2 times during cooking.

5

Remove and toss with vinegar. Return to oven and turn oven to broil. Broil for 2-3 minutes until browned.

Nutritional Facts
Serving Size: 3/4 cup
Amount Per Serving
Calories 101
Calories from Fat 44
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 460mg
20%
Total Carbohydrate 14g
5%
Dietary Fiber 3g
12%
Sugars 5g
Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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