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
Preheat the oven to 400ºF.
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.
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.
Cayenne Pepper Vegetable Bake
Ingredients
Instructions
- Preheat the oven to 400ºF.
- 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.
- 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.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!