Garlic and Herb Roasted Vegetables
Roasting concentrates natural sugars, which is why vegetables taste seasoned even without salt. A finishing acid seals the deal.
Sodium note
Fresh vegetables are naturally very low in sodium. Estimated at roughly 30 to 70 mg per serving depending on the vegetables used.
Ingredients
- 2 pounds mixed vegetables (broccoli, carrots, cauliflower, red onion, bell pepper)
- 3 tablespoons olive oil
- 6 garlic cloves, smashed and left whole
- 2 teaspoons dried Italian herb blend (salt-free)
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic or sherry vinegar
- Fresh lemon zest, to finish
Method
- 1
Heat the oven to 450 F and put a sheet pan inside while it preheats.
- 2
Cut the vegetables into similar-sized pieces so they finish together. Toss with oil, garlic, herbs and pepper.
- 3
Spread on the hot pan in a single layer with space between the pieces. Crowding steams vegetables instead of browning them.
- 4
Roast for 22 to 28 minutes, tossing once, until edges are deeply browned.
- 5
Toss the hot vegetables with the vinegar and finish with lemon zest.
Nutrition (estimated, per serving)
- Calories
- 175
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 9 g
- Sodium
- 45 mg per serving
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Any firm vegetable works: cauliflower, parsnips, sweet potato or brussels sprouts.
- Dried Italian herbs can stand in for fresh; use one third the amount.
- Finish with red wine vinegar instead of lemon for a deeper, rounder acidity.
Tips
- Save leftovers for grain bowls and omelets during the week.
- A sprinkle of toasted nuts or seeds adds crunch and richness.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
