Low Sodium Simple Roast Vegetables

Elevate your weeknight dinners with this vibrant and heart-healthy Low Sodium Simple Roast Vegetables recipe, a perfect side dish bursting with natural flavors and wholesome goodness. Featuring a colorful medley of carrots, red bell pepper, zucchini, red onion, and Brussels sprouts, this dish is roasted to perfection with a touch of olive oil, aromatic dried thyme and rosemary, and just the right hint of garlic powder and black pepper for seasoning—no salt necessary. The high-heat roasting technique brings out the natural sweetness of the vegetables and creates irresistible caramelized edges. Finished with a refreshing drizzle of lemon juice, these oven-roasted vegetables are easy to prepare in just 50 minutes, making them ideal for a quick, nourishing addition to any meal. Whether paired with your favorite protein or enjoyed on their own, these low-sodium roasted veggies are a flavorful, nutrient-packed choice for healthy eating.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 large Carrots
• 1 large Red bell pepper
• 2 medium Zucchini
• 1 large Red onion
• 250 grams Brussels sprouts
• 3 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and peel the carrots, then cut them into thick slices.

Step 3

Core the red bell pepper and slice it into strips.

Step 4

Trim the ends of the zucchini and slice into rounds about 1/4 inch thick.

Step 5

Peel the red onion and cut into wedges.

Step 6

Trim any tough outer leaves from the Brussels sprouts and slice them in half.

Step 7

In a large mixing bowl, combine the prepared vegetables.

Step 8

Drizzle the olive oil over the vegetables, and add the dried thyme, dried rosemary, ground black pepper, and garlic powder.

Step 9

Toss the vegetables until they are evenly coated with the oil and seasoning.

Step 10

Spread the vegetables in a single layer on a large baking sheet.

Step 11

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Step 12

Remove the baking sheet from the oven and drizzle the lemon juice over the roasted vegetables.

Step 13

Toss gently to incorporate the lemon juice and serve the vegetables warm.

Nutrition Facts

Serving size	(1219.1g)

Amount per serving	% Daily Value*
Calories	828.3

Total Fat 44.6g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 3935.9mg	0%
Total Carbohydrate 97.4g	0%
Dietary Fiber 24.8g	0%
Total Sugars 55.4g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 257.6mg	0%
Iron 5.1mg	0%
Potassium 2133.0mg	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: 46.4%

Protein: 8.6%

Carbs: 45.0%