Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Dinners > Roasted Vegetables with Herbs and Garlic

Low-Sodium Balsamic Glazed Roasted Vegetables

A delicious and healthy way to enjoy roasted vegetables while minimizing sodium intake. The balsamic glaze adds a touch of sweetness and acidity that perfectly complements the natural flavors of the vegetables.

Prep Time
15 minutes
Cook Time
20-25 minutes
Servings
4-6
Ingredients
  • 1 lb Broccoli Florets
  • 2 medium Bell Peppers (various colors)
  • 2 medium Zucchini
  • 1 pint Cherry Tomatoes
  • 2 tbsp Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Maple Syrup
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Basil
  • 1/4 tsp Black Pepper

Preparation

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

Vegetable Prep

Wash and chop the broccoli florets into bite-sized pieces. Seed and slice the bell peppers. Slice the zucchini into half-moons. Halve the cherry tomatoes.

Balsamic Glaze

In a small bowl, whisk together the balsamic vinegar, maple syrup, garlic powder, dried basil, and black pepper.

Seasoning

In a large bowl, combine the chopped vegetables. Drizzle with olive oil and the balsamic glaze. Toss well to coat evenly.

Roasting

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized, stirring halfway through.

Serving

Remove from the oven and serve immediately. The roasted vegetables are delicious on their own or as a side dish.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 70-90 kcal, Carbohydrates: 12-15g, Protein: 2-3g, Fat: 2-3g, Sodium: very low (depending on natural sodium content of vegetables, minimal added).

Other Important Considerations for Nutrition

Choose fresh, high-quality vegetables to maximize nutritional value. Ensure the balsamic vinegar you use is sodium-free or very low in sodium. Maple syrup can be adjusted to your sweetness preference. This dish is packed with vitamins, antioxidants, and fiber.

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FAQ

  • Can I use other vegetables in this recipe?

    Yes, you can substitute with other vegetables such as Brussels sprouts, asparagus, or mushrooms. Adjust the roasting time accordingly.
  • Can I make the balsamic glaze ahead of time?

    Yes, you can prepare the balsamic glaze in advance and store it in an airtight container in the refrigerator for up to a week. Bring to room temperature before using.
  • How can I make this recipe vegan?

    This recipe is already vegan as it does not contain any animal products.