Low Sodium Oven-Roasted Mixed Vegetables
Brighten your plate with this vibrant and healthy recipe for **Low Sodium Oven-Roasted Mixed Vegetables**, perfect for anyone seeking a flavorful yet heart-friendly dish. Packed with colorful red bell peppers, succulent zucchini, sweet carrots, earthy broccoli florets, and juicy cherry tomatoes, this recipe brings together nature’s finest in every bite. Seasoned with fresh rosemary, thyme, and a hint of garlic powder, and roasted to perfection, these vegetables deliver irresistible caramelized edges and a tender, smoky finish. With just a gentle drizzle of olive oil and a burst of fresh lemon juice, this dish keeps sodium to a minimum while maximizing bold flavors. Ready in under an hour, it’s an easy, wholesome side dish to complement any meal. Perfect for meal prep or dining al fresco, it’s a guilt-free way to make clean eating a joy!
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Recipe Information
Ingredients
- 2 medium Red bell peppers
- 2 medium Zucchini
- 3 medium Carrots
- 2 cups Broccoli florets
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and prepare all vegetables: cut the red bell peppers into strips, slice the zucchini into half-moons about 1/2 inch thick, and slice the carrots diagonally into pieces approximately 1/4 inch thick.
In a large mixing bowl, combine the red bell peppers, zucchini, carrots, broccoli florets, and cherry tomatoes.
Drizzle the olive oil over the vegetables in the bowl. Add the chopped fresh rosemary, chopped fresh thyme, black pepper, and garlic powder.
Toss all ingredients together until the vegetables are well coated with the oil and spices.
Spread the seasoned vegetables out in an even layer on the prepared baking sheet.
Place the baking sheet in the preheated oven and roast the vegetables for 30-35 minutes, stirring halfway through cooking, until they are tender and lightly browned.
Remove the vegetables from the oven and drizzle with lemon juice before serving for a fresh, zesty finish.
Serve warm and enjoy as a nutritious side dish!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 51.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2392 mg | 51% | |
*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.
