Low-Sodium Herb-Roasted Vegetables
A vibrant medley of vegetables roasted with lemon and herbs, seasoned minimally to highlight natural flavors without excess salt. This mediterranean-inspired vegetarian (low-sodium) ready in about 40 minutes pairs florets broccoli, sliced zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, florets broccoli
- 2 cups, sliced zucchini
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 2 cups broccoli florets, 2 cups zucchini, sliced, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1 tbsp fresh rosemary, chopped, 1 tbsp fresh thyme, chopped, and 1/2 tsp garlic powder until evenly coated.
- Step 2: Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring once halfway through, until edges are golden and vegetables are tender.
- Step 3: Remove from oven and drizzle with 1 tbsp lemon juice and 1/4 tsp black pepper. Toss gently to combine, then serve warm as a side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Sodium Herb-Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Sodium Herb-Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep florets broccoli from drying out.
Can I substitute ingredients in Low-Sodium Herb-Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Sodium Herb-Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Sodium Herb-Roasted Vegetables low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
