Low Sodium Mixed Roasted Vegetables
Elevate your side dish game with this vibrant and heart-healthy recipe for Low Sodium Mixed Roasted Vegetables. Bursting with naturally sweet and savory flavors, this dish combines red and yellow bell peppers, zucchini, carrots, red onion, and juicy cherry tomatoes—all roasted to caramelized perfection. A drizzle of olive oil, a sprinkle of garlic powder, thyme, oregano, and a twist of freshly ground black pepper create a herbaceous seasoning blend that’s big on taste and low on sodium. Finished with a squeeze of fresh lemon juice and a garnish of chopped parsley, these veggies are as visually stunning as they are delicious. Perfect for meal prep, holiday spreads, or an easy weeknight dinner, this quick 50-minute recipe (prep and cook time included) serves up to four and is sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 2 medium Zucchini
- 2 medium Carrot
- 1 medium Red onion
- 1 pint Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Freshly ground black pepper
- 0.5 small, juiced Lemon
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables.
Remove the seeds from the red and yellow bell peppers and cut them into 1-inch pieces.
Slice the zucchini into 1/4-inch thick rounds.
Peel and slice the carrots into 1/4-inch thick rounds.
Cut the red onion into wedges.
Place all the prepared vegetables, including cherry tomatoes, into a large bowl.
Drizzle the olive oil over the vegetables.
Add garlic powder, dried thyme, dried oregano, and freshly ground black pepper to the bowl.
Toss the vegetables until they are evenly coated with the oil and seasoning.
Spread the vegetables in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
Halfway through baking, stir the vegetables to ensure even roasting.
Remove the baking sheet from the oven and transfer the vegetables to a serving platter.
Drizzle with lemon juice and sprinkle with chopped fresh parsley before serving.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 49.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2834 mg | 60% | |
*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.
