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

Low-Sodium Roasted Root Vegetables with Garlic and Herbs

Enjoy a vibrant and flavorful medley of roasted root vegetables, seasoned with aromatic herbs and garlic, all while keeping the sodium content low. This recipe is perfect for a healthy and satisfying low-sodium dinner.

Prep Time
15 minutes
Cook Time
35-40 minutes
Servings
4-6
Ingredients
  • 1 lb Sweet Potatoes
  • 1 lb Carrots
  • 1 lb Parsnips
  • 1 large Red Onion
  • 4 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1/4 tsp Black Pepper
  • 2 tbsp Fresh Parsley

Preparation

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Vegetable Prep

Wash and peel the sweet potatoes, carrots, and parsnips. Cut them into roughly 1-inch cubes. Peel and quarter the red onion. Mince the garlic.

Seasoning

In a large bowl, combine the cubed vegetables, red onion, and minced garlic. Drizzle with olive oil, and then sprinkle with rosemary, thyme, and black pepper. Toss well to ensure all vegetables are evenly coated.

Roasting

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Serving

Remove from the oven and garnish with fresh chopped parsley. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 80-100 kcal, Carbohydrates: 15-20g, Protein: 1-2g, 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. Avoid adding salt during preparation. If you desire a saltier flavor, consider using a salt substitute or a flavorful low-sodium spice blend. This dish is naturally rich in vitamins, minerals, and fiber.

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FAQ

  • Can I use other vegetables?

    Yes, feel free to substitute with other root vegetables like beets, turnips, or rutabagas. Adjust roasting time as needed based on the density of the vegetables.
  • Can I add more herbs?

    Absolutely! Experiment with different herbs such as oregano, sage, or marjoram to create your own unique flavor profile.
  • How do I store leftovers?

    Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.