Cayenne Pepper Vegetable Bake

A vegetarian keto sheet pan recipe from my cookbook, Vegetarian Ketogenic Cookbook for Beginners.

Ingredients

1 bunch Brussels sprouts (about 20), diced

1 tomato, diced

1 bunch radishes (about 12), diced

1 onion, diced

2 turnips, diced

6 tablespoons olive oil

¼ cup cayenne

2 teaspoons salt

1 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400ºF.

2. Toss the Brussels sprouts, tomato, radishes, onion, and turnips together on a large rimmed baking sheet. Add the olive oil and toss to coat well. Season with the cayenne, salt, and pepper.

3. Bake in the preheated oven for 1 hour, or until the vegetables are browned and crisp. Store covered in the refrigerator for up to 1 week.

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Cayenne Pepper Vegetable Bake

Yield: 12

Author: Dink Cuisine

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A vegetarian keto sheet pan recipe from my cookbook, Vegetarian Ketogenic Cookbook for Beginners.

Ingredients

• 1 bunch Brussels sprouts (about 20), diced
• 1 tomato, diced
• 1 bunch radishes (about 12), diced
• 1 onion, diced
• 2 turnips, diced
• 6 tablespoons olive oil
• ¼ cup cayenne
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400ºF.
2. Toss the Brussels sprouts, tomato, radishes, onion, and turnips together on a large rimmed baking sheet. Add the olive oil and toss to coat well. Season with the cayenne, salt, and pepper.
3. Bake in the preheated oven for 1 hour, or until the vegetables are browned and crisp. Store covered in the refrigerator for up to 1 week.

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