Low Sodium Roasted Oven Vegetables
Brighten up your table with this vibrant and nutritious recipe for Low Sodium Roasted Oven Vegetables—a healthy and flavorful side dish that’s as easy to make as it is delicious. Featuring a colorful medley of red bell peppers, zucchini, carrots, red onions, and broccoli florets, this dish is seasoned with heart-healthy olive oil, aromatic dried herbs like thyme and rosemary, and a hint of garlic and black pepper for added depth. Roasted to perfection in the oven, these golden, caramelized vegetables are finished with a refreshing squeeze of lemon juice for a zingy finish. With just 15 minutes of prep, this simple low-sodium recipe is ideal for those seeking a wholesome, gluten-free, and vegan dish that pairs beautifully with almost any meal. Perfect for weeknight dinners or a crowd-pleasing holiday side, these roasted veggies prove that eating healthy never has to compromise on flavor or satisfaction.
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 2 medium Zucchini
- 3 medium Carrot
- 1 large Red onion
- 500 grams Broccoli florets
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Wash all vegetables thoroughly.
Cut the red bell pepper into medium-sized chunks, roughly 1-inch pieces.
Slice the zucchinis into approximately 1/2-inch thick rounds.
Peel and slice the carrots diagonally into 1/2-inch thick pieces.
Cut the red onion in half, peel, and slice each half into 1/2-inch wedges.
If not prepped, separate the broccoli into florets.
Mince the garlic cloves finely.
In a large mixing bowl, combine the prepared vegetables.
Drizzle the olive oil over the vegetables, add minced garlic, dried thyme, dried rosemary, and black pepper. Toss well to ensure all vegetables are well-coated with the oil and seasonings.
Spread the seasoned vegetables evenly on a large baking sheet, ensuring they are in a single layer to promote even roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through the cooking time, until the vegetables are tender and golden brown.
Remove from the oven and squeeze fresh lemon juice over the roasted vegetables before serving.
Serve warm as a delicious and nutritious side dish.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 51.6 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1895 mg | 40% | |
*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.
