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What Is The Ketogenic Diet | How Does The Keto Diet Work With Weight Loss | What Do I Eat on the Keto Diet
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What Makes Keto So Popular?
Keto is not only the easiest to follow and most delicious way to reach your goals. It’s also the quickest way in existence to burn unwanted fat – and experience rapid body transformation. Keto is everywhere you look… Celebrities showing off their new bodies. People in talk shows. In the covers of supermarket checkout magazines. And in thousands upon thousands of posts and videos all across social media.
People all around the world are raving about all the positive effects of ketosis. And sharing some of the most dramatic “before and after” pictures you’ve ever seen. It’s no wonder they’re getting such spectacular results. Because keto unlocks your body’s natural ability to use its own fat reserves as fuel. All while giving you energy and quickly shaping your body.
Even though a way of life centered around bacon, steaks drizzled with butter, pizza, and rich gooey cheesecakes and brownies sounds appealing… Most folks never actually start Keto – or give it up within a few weeks. And the majority of people never see the results they want. Until now.
A thin coating of olive oil ensures vegetables cook evenly, crisp up in the oven, and lightly caramelize for irresistible flavor. Serve these satisfying vegetables as a side dish, solo, or with a side of Keto Italian Herb Sauce (recipe follows; don’t forget to add its macros if you include it) or pair them with any of our delicious dips and some charcuterie, cheeses, nuts, and olives to create a fantastic party appetizer or grazing dinner.
- 2 cups(10 oz) broccoli florets, about 2-inches long
- 3 cups(16 oz) cauliflower florets (1/2 head cauliflower)
- 2red peppers (or yellow, orange, or a combo), cut into 3/4-inch wide strips
- 2small zucchinis (5 oz each), each cut into 2-1/2-inch long spears
- 6 Tbspextra-virgin olive oil, divided
- 1½ Tbspgarlic powder, divided
- ~sea salt and pepper
- 1lemon, halved
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Heat the oven to 425°F (220°C). Arrange two racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper or aluminum foil.
Scatter the broccoli and cauliflower on one of the rimmed baking sheets. Place the peppers and zucchini on the other.
Pour 3 tablespoons of the olive oil over each of the sheets of vegetables. Add to each pan 3/4 teaspoon of the garlic powder, 3/4 teaspoon of salt and 1/4 teaspoon pepper. Toss to evenly coat, then spread the vegetables in one well-spaced layer on each of the baking sheets.
Roast the vegetables until golden brown, charred on edges, and quite tender, 20 to 25 minutes for the peppers and zucchini and 30 to 35 minutes for the broccoli and cauliflower, tossing the vegetables once or twice during cooking. Check for doneness by poking each vegetable with the tip of a paring knife; they should show very little resistance, like poking a stick of slightly softened butter. If one vegetable is done and the others need more roasting time, remove the fully cooked vegetables to a plate and continue cooking the rest.
When all the vegetables are cooked, squeeze 1/2 of a lemon over each pan of vegetables, toss, taste, and season with salt and pepper, if needed.
Transfer to a serving dish and serve warm or at room temperature.