Low Sodium Perfectly Roasted Vegetables

Elevate your healthy cooking game with this vibrant recipe for *Low Sodium Perfectly Roasted Vegetables*. Bursting with natural flavor and aromatic herbs, this dish is a true celebration of fresh produce, including carrots, broccoli, red bell pepper, zucchini, and red onion. Seasoned with a heart-healthy combination of garlic powder, dried thyme, rosemary, and a hint of black pepper, these roast vegetables are proof that you don’t need excess salt to achieve maximum taste. A drizzle of olive oil ensures a golden, caramelized finish, while a squeeze of fresh lemon juice at the end adds a bright, zesty twist. Ready in just 50 minutes from start to finish, this easy side dish pairs beautifully with your favorite proteins or can be enjoyed as a wholesome vegetarian main over a bed of greens. Perfect for meal prep or weeknight dinners, this low-sodium roasted vegetable recipe is the ultimate balance of nutrition, simplicity, and bold flavor!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and peel the carrots, then slice them into thin rounds.

Step 3

Cut the broccoli into bite-size florets.

Step 4

Slice the red bell pepper into thin strips.

Step 5

Cut the zucchini into half-moon slices by splitting them lengthwise, then slicing.

Step 6

Peel the red onion, then slice it into wedges.

Step 7

In a large mixing bowl, combine the prepared vegetables.

Step 8

Drizzle olive oil over the vegetables and sprinkle with garlic powder, thyme, rosemary, and black pepper.

Step 9

Toss the vegetables well using your hands or a large spoon to ensure the oil and herbs coat them evenly.

Step 10

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

Step 11

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and just beginning to brown, stirring halfway through the cooking time.

Step 12

Remove the vegetables from the oven and sprinkle with lemon juice for a refreshing lift.

Step 13

Serve warm as a side dish or over a bed of greens for a main course.

Nutrition Facts

Serving size	(1180.7g)

Amount per serving	% Daily Value*
Calories	786.5

Total Fat 44.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 3976.9mg	0%
Total Carbohydrate 89.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 53.2g
Protein 16.6g	0%

Vitamin D 0IU	0%
Calcium 292.0mg	0%
Iron 5.6mg	0%
Potassium 2270.1mg	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: 48.7%

Protein: 8.0%

Carbs: 43.2%