Low Sodium Roasted Mixed Vegetables
Elevate your side dish game with this vibrant and flavorful Low Sodium Roasted Mixed Vegetables recipe, a perfect choice for health-conscious foodies! Packed with wholesome vegetables like carrots, red bell pepper, zucchini, broccoli, and red onion, this oven-roasted medley is seasoned with aromatic garlic powder, oregano, thyme, and a dash of black pepper to create a delicious, low-sodium option without sacrificing taste. In just 45 minutes, including prep and cooking time, you’ll have a beautifully caramelized, tender dish that pairs effortlessly with any main course. Whether you're complementing a hearty protein or want a light and nourishing addition to your meal, this easy-to-make recipe is a must-try for anyone looking to embrace healthy cooking without compromising on flavor. Perfect for meal prep or weeknight dinners, this recipe proves that simple ingredients can shine with the right preparation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Carrots
- 1 large Red bell pepper
- 1 large Zucchini
- 1 head Broccoli
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel and slice the carrots into 1/4-inch wide rounds.
Chop the red bell pepper into 1-inch pieces, discarding the seeds and stem.
Slice the zucchini into half-moons about 1/2-inch thick.
Cut the broccoli into florets and remove the tough stem pieces.
Peel and slice the red onion into thick wedges.
In a large mixing bowl, combine the prepared vegetables.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle garlic powder, black pepper, dried oregano, and dried thyme over the vegetables and toss again to evenly distribute the seasonings.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer, ensuring they are not overcrowded for even roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let cool slightly before serving. Serve warm as a side dish to complement any main course.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 39.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2514 mg | 53% | |
*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.
