Easy Sautéed Keto Vegetables

Grab your favorite keto vegetables and whip up this delicious and healthy side dish in no time. Simple to make and full of great flavor, and it goes with all of your favorite mains.

 

Would you believe that this ridiculously simple recipe is my favorite keto side dish ever? I mean it. I make these quick but flavorful sautéed veggies at least once a week, if not more. And I often make a big batch so I can dish them out with whatever keto dinners we have planned.

They are so easy to make, I almost hesitate to call them a recipe. It’s really just a quick throw together of some of my favorite vegetables, with a little oil and a little seasoning. But it turns out well Every. Single. Time. And since I make it so often, I figured I should share it with my loyal readers!

And I’ve whipped it up for family and friends, and it’s a hit Every. Single. Time. And the secret ingredient is steak seasoning. Weird but true!

Try them alongside Parmesan Crusted Pork Chops or Keto Meatloaf for a fabulous low carb meal.

Why you need to try this recipe

I came up with this recipe when I was traveling alone and wanted to make a healthy meal in my AirBnb. I had a few veggies on hand, and some oil and butter. But seasonings were limited and I had only brought some Kinder’s Butter Steakhouse Seasoning with me. So I tossed a little of that in and was blown away by the flavor. I couldn’t stop eating it straight out of the pan.

What I love about this recipe is that I can use whatever veggies I have on hand. I always use some mushrooms and zucchini, but I’ve made it with green beans, cabbage, bok chop, and sometimes a little red pepper for color.

The seasoning does not have to be Kinder’s brand, although that’s what I like best. I was visiting my sister once and used some Montreal steak seasoning. She was surprised at how good this simple dish was.

It can also easily be turned into a full meal. I often add cooked sausage, chicken, or beef and turn it into a delicious bowl. I’ve also topped it with fried eggs for breakfast.

Ingredients you need

• Mushrooms: I like to use cremini mushrooms (aka baby Bellas), because of their color and flavor.
• Zucchini: A medium zucchini is about 196g or 7 ounces.
• Cauliflower: I typically use frozen cauliflower, because I can simply let it thaw and then toss it in as is. If you use fresh cauliflower, you will need to steam it before adding.
• Butter and oil: A little butter and a little avocado or olive oil is a winning combination.
• Steak seasoning: In my experiments with this keto vegetables recipe, any good steak seasoning will do.

Step by Step Directions

1. In a large skillet over medium heat, add the oil and the butter. Let the butter melt completely and begin to froth. 
2. Add the mushrooms and sauté 2 minutes, then add the zucchini and sprinkle with the seasoning. Continue to cook, stirring frequently, until the vegetables are tender and a little browned. 
3. Stir in the thawed cauliflower florets and toss to combine. Cook until warmed through, another 2 minutes or so. 
4. Taste and add salt or additional steak seasoning as desired.

Expert Tips

Mushrooms and zucchini are the base of this recipe, although you are free to replace one or both of these vegetables. Personally I think the dish would lose that amazing umami flavor without the mushrooms. But use your favorite low carb veggies and see what happens!

I like to add the mushrooms to the pan first, to give them a chance to brown a little in the butter and oil. If you add the zucchini at the same time, they don’t become that delicious golden brown.

You can use fresh cauliflower (or broccoli), but you do want to steam it until tender before adding to the sauté. Otherwise it takes too long to cook through.

Frequently Asked Questions