Low Sodium Savory Baked Vegetables

Transform your mealtime with this vibrant and heart-healthy recipe for Low Sodium Savory Baked Vegetables. Packed with colorful carrots, broccoli, red bell pepper, yellow squash, and zucchini, this easy dish combines fresh produce with a blend of aromatic herbs like thyme and oregano for maximum flavor without the need for added salt. Roasted to perfection at a high temperature, the veggies develop a tender texture with beautifully caramelized edges. A drizzle of fresh lemon juice adds a zesty brightness, while a garnish of parsley enhances the visual appeal and taste. Ready in just 45 minutes, this low-sodium side dish is perfect for anyone seeking a wholesome, flavorful addition to their meal. Ideal for weeknight dinners or as a colorful side at your next gathering, these baked vegetables are both satisfying and nourishing.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Carrots
• 3 cups Broccoli florets
• 1 large Red bell pepper
• 1 medium Yellow squash
• 1 medium Zucchini
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Peel and slice the carrots into thin rounds. Chop the broccoli florets into bite-sized pieces.

Step 3

Slice the red bell pepper into strips, and cut the yellow squash and zucchini into half-moons.

Step 4

In a large mixing bowl, combine the sliced carrots, broccoli, red bell pepper, yellow squash, and zucchini.

Step 5

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

Step 6

In a small bowl, mix together garlic powder, onion powder, dried thyme, dried oregano, and ground black pepper.

Step 7

Sprinkle the spices over the vegetables and toss again to ensure all pieces are well seasoned.

Step 8

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

Step 9

Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking.

Step 10

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

Step 11

Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	(1035.6g)

Amount per serving	% Daily Value*
Calories	687.4

Total Fat 44.3g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 2061.9mg	0%
Total Carbohydrate 65.3g	0%
Dietary Fiber 19.1g	0%
Total Sugars 35.2g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 305.5mg	0%
Iron 6.7mg	0%
Potassium 1806.7mg	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: 54.5%

Protein: 9.7%

Carbs: 35.7%