Low Sodium Simple Roast Vegetables
Elevate your side dish game with this vibrant and nutritious recipe for Low Sodium Simple Roast Vegetables! Packed with earthy carrots, sweet red bell pepper, zucchini, caramelized Brussels sprouts, and savory red onion, this dish is a celebration of natural flavors enhanced by a sprinkle of dried thyme, rosemary, and garlic powder. With olive oil tying the seasonings together and a zesty hint of lemon juice added right before serving, these roasted veggies are irresistibly tender and slightly caramelized. Perfect for meal prep, weeknight dinners, or a healthy holiday spread, this low sodium option offers bold flavor without compromising on clean eating. Ready in under an hour and serving four, these comforting, colorful vegetables will steal the spotlight on your table!
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Recipe Information
Ingredients
- 3 large Carrots
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 250 grams Brussels sprouts
- 3 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the carrots, then cut them into thick slices.
Core the red bell pepper and slice it into strips.
Trim the ends of the zucchini and slice into rounds about 1/4 inch thick.
Peel the red onion and cut into wedges.
Trim any tough outer leaves from the Brussels sprouts and slice them in half.
In a large mixing bowl, combine the prepared vegetables.
Drizzle the olive oil over the vegetables, and add the dried thyme, dried rosemary, ground black pepper, and garlic powder.
Toss the vegetables until they are evenly coated with the oil and seasoning.
Spread the vegetables in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Remove the baking sheet from the oven and drizzle the lemon juice over the roasted vegetables.
Toss gently to incorporate the lemon juice and serve the vegetables warm.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 55.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2133 mg | 45% | |
*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.
