Low Sodium Oven-Roasted Mixed Vegetables

Elevate your healthy home-cooking game with this vibrant recipe for Low Sodium Oven-Roasted Mixed Vegetables! Bursting with the natural flavors of fresh produce like red bell peppers, zucchini, carrots, broccoli florets, and cherry tomatoes, this dish is perfectly seasoned with fragrant rosemary, thyme, and a hint of garlic. Roasted to caramelized perfection with olive oil and a dash of black pepper, these veggies are finished with a splash of zesty lemon juice to brighten every bite. Ready in under an hour, this simple recipe is perfect as a heart-healthy side dish for any meal. Whether you're looking to reduce your sodium intake or simply enjoy wholesome, oven-roasted goodness, this colorful vegetable medley will quickly become a go-to favorite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Red bell peppers
• 2 medium Zucchini
• 3 medium Carrots
• 2 cups Broccoli florets
• 1 cup Cherry tomatoes
• 3 tablespoons Olive oil
• 1 tablespoon Fresh rosemary
• 1 tablespoon Fresh thyme
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2

Wash and prepare all vegetables: cut the red bell peppers into strips, slice the zucchini into half-moons about 1/2 inch thick, and slice the carrots diagonally into pieces approximately 1/4 inch thick.

Step 3

In a large mixing bowl, combine the red bell peppers, zucchini, carrots, broccoli florets, and cherry tomatoes.

Step 4

Drizzle the olive oil over the vegetables in the bowl. Add the chopped fresh rosemary, chopped fresh thyme, black pepper, and garlic powder.

Step 5

Toss all ingredients together until the vegetables are well coated with the oil and spices.

Step 6

Spread the seasoned vegetables out in an even layer on the prepared baking sheet.

Step 7

Place the baking sheet in the preheated oven and roast the vegetables for 30-35 minutes, stirring halfway through cooking, until they are tender and lightly browned.

Step 8

Remove the vegetables from the oven and drizzle with lemon juice before serving for a fresh, zesty finish.

Step 9

Serve warm and enjoy as a nutritious side dish!

Nutrition Facts

Serving size	(1221.7g)

Amount per serving	% Daily Value*
Calories	755.4

Total Fat 44.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 3937.6mg	0%
Total Carbohydrate 80.1g	0%
Dietary Fiber 20.6g	0%
Total Sugars 51.5g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 258.8mg	0%
Iron 5.8mg	0%
Potassium 2392.1mg	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: 8.3%

Carbs: 40.7%