Low Sodium Baked Mixed Vegetables with Herb Seasoning

Elevate your weeknight dinners with this *Low Sodium Baked Mixed Vegetables with Herb Seasoning*—a flavorful and heart-healthy side dish that's as easy to make as it is delicious. A vibrant medley of carrots, zucchini, bell peppers, Brussels sprouts, and cherry tomatoes is tossed in a fragrant blend of olive oil, garlic powder, dried herbs like oregano, basil, and thyme, and a touch of black pepper. Roasted to perfection, these tender, lightly caramelized vegetables are bursting with natural sweetness and herbaceous notes. Ready in just 45 minutes, this low-sodium recipe is perfect for those seeking wholesome, nutrient-rich meals without compromising on taste. Serve it alongside your favorite protein or enjoy it as a plant-based centerpiece!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Carrot
• 1 medium Zucchini
• 1 medium Bell pepper
• 8 pieces Brussels sprouts
• 1 cup Cherry tomatoes
• 2 tablespoons Olive oil
• 0.5 teaspoon Garlic powder
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and peel the carrots. Cut them into sticks approximately 2 inches long.

Step 3

Wash the zucchini and cut it into half-moon slices.

Step 4

Core and seed the bell pepper, then slice it into strips.

Step 5

Trim and halve the Brussels sprouts.

Step 6

Leave the cherry tomatoes whole if they are small; otherwise, halve them.

Step 7

In a large mixing bowl, combine all the prepared vegetables.

Step 8

Add the olive oil, garlic powder, dried oregano, dried basil, dried thyme, and black pepper to the bowl.

Step 9

Toss all the ingredients together gently to ensure the vegetables are evenly coated with the oil and herbs.

Step 10

Spread the vegetables in an even layer on a large baking sheet.

Step 11

Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through the cooking time.

Step 12

Remove the vegetables from the oven and transfer them to a serving platter.

Step 13

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(778.9g)

Amount per serving	% Daily Value*
Calories	494.4

Total Fat 29.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 1982.0mg	0%
Total Carbohydrate 52.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 28.5g
Protein 11.4g	0%

Vitamin D 0IU	0%
Calcium 177.9mg	0%
Iron 4.3mg	0%
Potassium 1398.6mg	0%

*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.

Source of Calories

Fat: 51.0%

Protein: 8.8%

Carbs: 40.2%