Low Sodium Oven Roasted Vegetables
Elevate your veggie game with this vibrant and heart-healthy recipe for Low Sodium Oven Roasted Vegetables. Packed with an array of colorful, nutrient-rich vegetables like broccoli, carrots, zucchini, and red bell peppers, this dish proves that flavor doesn’t come at the cost of health. Drizzled with olive oil and seasoned with aromatic dried thyme, rosemary, and fresh garlic, these oven-roasted veggies develop tantalizing caramelized edges. A squeeze of fresh lemon juice ties it all together, brightening flavors without a trace of excess salt. Ready in under 40 minutes, this quick and easy side dish is perfect for anyone following a low sodium diet, offering wholesome goodness in every bite. Ideal for serving alongside your favorite mains or as a light, plant-based entrée!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Wash all the vegetables thoroughly.
Cut the broccoli into bite-sized florets.
Peel the carrots and slice them diagonally into 1/4 inch thick pieces.
Chop the red bell pepper into strips, discarding the seeds and stem.
Slice the zucchini into 1/4 inch thick rounds.
Cut the red onion into wedges.
Peel and finely mince the garlic cloves.
In a large bowl, combine broccoli, carrots, red bell pepper, zucchini, and red onion.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Sprinkle the minced garlic, dried thyme, dried rosemary, and ground black pepper over the vegetables, and toss again.
Spread the vegetables evenly on a large baking sheet in a single layer to ensure even cooking.
Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the vegetables from the oven once done and drizzle with lemon juice.
Serve immediately as a side dish or a light vegan main course.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 33.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1433 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.
