• 1/2 lb 2-1/2 cups Brussels sprouts , trimmed and halved
• 1 medium carrot , peeled and sliced into 1/2" thick rounds
• 1 medium sweet potato , peeled and cut into cubes. Feel free to swap with pumpkin or another keto-friendly vegetable of choice if needed.
• 1/2 lb 2-1/2 cups baby potatoes , halved. Feel free to swap with rutabaga, turnip or another low carb vegetable of choice if needed.
• 4 tbsp avocado oil , can also use olive oil or neutral oil of choice, use more as needed
• 1 teaspoons sea salt , or to taste
• 1/2 teaspoon black pepper , or to taste
• 1 teaspoons Italian seasoning
• 1 teaspoons garlic powder or 3-4 cloves fresh garlic, minced
• 1/4 cup gluten-free Panko crumbs , can also sub with finely crushed grain-free crackers such as Simple Mills, Real Phat crackers, or bread crumbs of choice if not gluten-free. Omit if preferred for paleo / Whole30 or sub with finely crushed pork rinds or these Paleo Powder Breadless Bread Crumbs.
• 1/4 cup finely grated vegan Parmesan cheese such as Violife , can also sub with regular Parmesan cheese if not dairy-free. Omit if preferred for paleo / Whole30 or sub with 2 tablespoons of nutritional yeast.

Optional Substitutions:

• 1 cup canned (or cooked) chickpeas , drained and rinsed. Optional, omit for paleo / Whole30.
• Feel free to get creative with your choice of vegetables. Broccoli, cauliflower, rutabaga, butternut squash can be swapped in or added alongside the listed vegetables for even more variety