Low Sodium Oven Roasted Vegetables

Transform your mealtime with this vibrant and healthy recipe for Low Sodium Oven Roasted Vegetables, a perfect balance of flavor and nutrition. Packed with a colorful medley of broccoli, carrots, red bell pepper, zucchini, and red onion, these roasted veggies are gently tossed with heart-healthy olive oil, fresh garlic, and aromatic dried herbs like thyme and rosemary. Unlike traditional recipes, this dish keeps things low sodium while still delivering on taste, thanks to the natural caramelization of the vegetables and a zesty drizzle of lemon juice. Ready in just 40 minutes, this easy, one-pan side dish is ideal for busy weeknights or a light vegan main course. Serve it alongside your favorite protein or enjoy it as a simple, guilt-free meal that's as pleasing to the eyes as it is to the palate!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 2 medium Carrots
• 1 large Red bell pepper
• 1 medium Zucchini
• 1 medium Red onion
• 3 cloves Garlic
• 3 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash all the vegetables thoroughly.

Step 3

Cut the broccoli into bite-sized florets.

Step 4

Peel the carrots and slice them diagonally into 1/4 inch thick pieces.

Step 5

Chop the red bell pepper into strips, discarding the seeds and stem.

Step 6

Slice the zucchini into 1/4 inch thick rounds.

Step 7

Cut the red onion into wedges.

Step 8

Peel and finely mince the garlic cloves.

Step 9

In a large bowl, combine broccoli, carrots, red bell pepper, zucchini, and red onion.

Step 10

Drizzle the olive oil over the vegetables and toss to coat them evenly.

Step 11

Sprinkle the minced garlic, dried thyme, dried rosemary, and ground black pepper over the vegetables, and toss again.

Step 12

Spread the vegetables evenly on a large baking sheet in a single layer to ensure even cooking.

Step 13

Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 14

Remove the vegetables from the oven once done and drizzle with lemon juice.

Step 15

Serve immediately as a side dish or a light vegan main course.

Nutrition Facts

Serving size	(858.6g)

Amount per serving	% Daily Value*
Calories	666.4

Total Fat 43.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 2021.5mg	0%
Total Carbohydrate 62.3g	0%
Dietary Fiber 16.2g	0%
Total Sugars 33.3g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 230.2mg	0%
Iron 4.7mg	0%
Potassium 1432.9mg	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: 56.5%

Protein: 7.7%

Carbs: 35.7%