Low Sodium Herb Roasted Vegetables
Elevate your vegetable game with this flavorful and heart-healthy recipe for Low Sodium Herb Roasted Vegetables. Packed with vibrant carrots, red bell peppers, zucchini, broccoli florets, and yellow squash, this dish is a medley of fresh produce roasted to perfection. With olive oil and a fragrant blend of dried thyme, rosemary, and garlic powder, these seasoned veggies offer a deliciously savory bite without the extra salt. Ready in just 45 minutes, this recipe is perfect for anyone seeking a guilt-free, nutrient-rich side dish that complements any meal. Whether you're managing your sodium intake or simply looking for an easy roasted veggie recipe, this wholesome dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 large Carrots
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 cups Broccoli florets
- 1 medium Yellow squash
- 3 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly.
Peel the carrots and slice them diagonally into 1/2-inch thick pieces.
Cut the red bell pepper into strips approximately 1-inch wide.
Slice the zucchini and yellow squash into half-inch rounds.
Cut the broccoli florets into bite-sized pieces if they are large.
Place all the prepared vegetables into a large mixing bowl.
Add the olive oil to the vegetables, and toss them to ensure they are evenly coated.
Sprinkle the dried thyme, dried rosemary, garlic powder, and ground black pepper over the vegetables.
Toss the vegetables again to ensure the herbs and spices are evenly distributed.
Spread the vegetables onto a large baking sheet in a single layer.
Roast the vegetables in the preheated oven for 25 to 30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove from the oven and serve immediately as a delicious side dish.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 33.7 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1699 mg | 36% | |
*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.
