This super easy low carb dinner takes one pan and feeds lots of people. It’s also quite versatile. You can use any veggies you like but we chose to use zucchini, carrot and daikon radish. We chopped these up but left them pretty chunky. The carrot and zucchini roasted very nicely and the daikon radish actually resembles cooked potato in texture. As for the sauce, we decided to use a mix of olive oil and balsamic vinegar with minced ginger to give it a little kick.
