Low Sodium Savory Baked Vegetables
Elevate your side dish game with this flavorful and healthy recipe for Low Sodium Savory Baked Vegetables! Packed with vibrant carrots, broccoli florets, red bell pepper, yellow squash, and zucchini, this dish is a feast for both the eyes and the palate. Coated in a fragrant blend of garlic powder, onion powder, dried thyme, and oregano, these perfectly roasted vegetables deliver savory goodness without the need for excess salt, making them ideal for low-sodium diets. A drizzle of fresh lemon juice and sprinkle of parsley adds an irresistible burst of freshness to every bite. Quick to prepare and ready in just 45 minutes, this colorful dish works beautifully as a wholesome side for weeknight dinners or holiday spreads. Perfect for vegetarians and anyone seeking heart-healthy recipes, these oven-roasted veggies are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 large Carrots
- 3 cups Broccoli florets
- 1 large Red bell pepper
- 1 medium Yellow squash
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Peel and slice the carrots into thin rounds. Chop the broccoli florets into bite-sized pieces.
Slice the red bell pepper into strips, and cut the yellow squash and zucchini into half-moons.
In a large mixing bowl, combine the sliced carrots, broccoli, red bell pepper, yellow squash, and zucchini.
Drizzle the vegetables with olive oil and toss to coat them evenly.
In a small bowl, mix together garlic powder, onion powder, dried thyme, dried oregano, and ground black pepper.
Sprinkle the spices over the vegetables and toss again to ensure all pieces are well seasoned.
Spread the seasoned vegetables in an even layer on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking.
Remove the vegetables from the oven and drizzle with lemon juice.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 35.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1807 mg | 38% | |
*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.
