Low Sodium Roasted Oven Vegetables

Transform your side dishes with this vibrant and flavorful Low Sodium Roasted Oven Vegetables recipe! Loaded with wholesome ingredients like red bell peppers, zucchini, carrots, red onions, and broccoli florets, this dish is lightly seasoned with garlic, dried thyme, rosemary, and a hint of black pepper for a perfectly balanced, aromatic profile—all without added salt. Roasted to golden perfection in olive oil and finished with a splash of fresh lemon juice, these veggies are tender on the inside with a subtly caramelized exterior. Ready in just 45 minutes, this heart-healthy, nutrient-packed option is perfect as a guilt-free side for any meal or a light stand-alone dish. Whether you're looking for a simple weeknight solution or a crowd-pleaser for gatherings, this oven-roasted vegetable medley delivers on taste, nutrition, and ease! Keywords: low sodium roasted vegetables, heart-healthy recipes, oven-roasted vegetables, easy vegetable side dish, low salt recipes.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Red bell pepper
• 2 medium Zucchini
• 3 medium Carrot
• 1 large Red onion
• 500 grams Broccoli florets
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 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 all vegetables thoroughly.

Step 3

Cut the red bell pepper into medium-sized chunks, roughly 1-inch pieces.

Step 4

Slice the zucchinis into approximately 1/2-inch thick rounds.

Step 5

Peel and slice the carrots diagonally into 1/2-inch thick pieces.

Step 6

Cut the red onion in half, peel, and slice each half into 1/2-inch wedges.

Step 7

If not prepped, separate the broccoli into florets.

Step 8

Mince the garlic cloves finely.

Step 9

In a large mixing bowl, combine the prepared vegetables.

Step 10

Drizzle the olive oil over the vegetables, add minced garlic, dried thyme, dried rosemary, and black pepper. Toss well to ensure all vegetables are well-coated with the oil and seasonings.

Step 11

Spread the seasoned vegetables evenly on a large baking sheet, ensuring they are in a single layer to promote even roasting.

Step 12

Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through the cooking time, until the vegetables are tender and golden brown.

Step 13

Remove from the oven and squeeze fresh lemon juice over the roasted vegetables before serving.

Step 14

Serve warm as a delicious and nutritious side dish.

Nutrition Facts

Serving size	(1443.6g)

Amount per serving	% Daily Value*
Calories	829.2

Total Fat 44.4g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 3993.3mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 27.5g	0%
Total Sugars 51.6g
Protein 27.0g	0%

Vitamin D 0IU	0%
Calcium 425.2mg	0%
Iron 8.2mg	0%
Potassium 1895.1mg	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: 44.8%

Protein: 12.1%

Carbs: 43.1%