Low Sodium Baked Mixed Vegetables with Herb Seasoning
Elevate your weeknight dinners with this colorful and nutritious recipe for Low Sodium Baked Mixed Vegetables with Herb Seasoning! Packed with vibrant carrots, zucchini, bell pepper, Brussels sprouts, and juicy cherry tomatoes, this dish is a feast for both the eyes and the palate. Tossed in heart-healthy olive oil and seasoned with aromatic garlic powder, oregano, basil, thyme, and a hint of black pepper, these oven-roasted veggies become irresistibly tender and caramelized. Perfect for anyone seeking a low-sodium option that doesn’t compromise on flavor, this easy-to-make recipe is ready in under an hour and is ideal for meal prep or as a wholesome side dish. Garnished with fresh parsley for a bright finishing touch, these baked vegetables are a delicious, guilt-free addition to any table.
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Recipe Information
Ingredients
- 2 medium Carrot
- 1 medium Zucchini
- 1 medium Bell pepper
- 8 pieces Brussels sprouts
- 1 cup Cherry tomatoes
- 2 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots. Cut them into sticks approximately 2 inches long.
Wash the zucchini and cut it into half-moon slices.
Core and seed the bell pepper, then slice it into strips.
Trim and halve the Brussels sprouts.
Leave the cherry tomatoes whole if they are small; otherwise, halve them.
In a large mixing bowl, combine all the prepared vegetables.
Add the olive oil, garlic powder, dried oregano, dried basil, dried thyme, and black pepper to the bowl.
Toss all the ingredients together gently to ensure the vegetables are evenly coated with the oil and herbs.
Spread the vegetables in an even layer on a large baking sheet.
Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through the cooking time.
Remove the vegetables from the oven and transfer them to a serving platter.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 28.5 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
