Low Sodium Oven Roasted Vegetables With Rosemary
I love how you can add flavor to your ingredients through fire! When I can’t use my grill, I love roasting in the oven. The added levels of flavor from roasting allows us to cut out so much salt without losing any taste. From meats and fish to vegetables, it is a great and healthy way to cook. Today, we are going to do my low sodium oven roasted vegetables with rosemary.
Taking Advantage Of Seasonal Vegetables
I love late summer and fall here in Minnesota! It is the time of the year that our backyard garden and front herb garden are at their peak. Walking up to our front door, you can smell the basil, mint, dill, verbena, sage, and rosemary. From the back we get tomatoes, peppers, beans, squash, and potatoes. Everything is fresh and heated by the sun. Perfect for picking and throwing together in a great dish for lunch or dinner.
Roasting the vegetables, on the grill or in the oven brings out a mouth-watering sweetness as the naturally-occurring sugars caramelize. The other natural flavors intensify as moisture is removed by the flames. I love to add complimentary spices to elevate simple vegetables into a spectacular accompaniment to the protein of choice. This dish would be great with beef, chicken, turkey, lamb, or pork chops. I have even cut up pork tenderloins and added the slices to the vegetables like a hash.
I have a great maple-chipotle sweet potato hash that is a dish that is somewhat similar to this. You can also use these roasted vegetables to make a power bowl like my Harvest Vegetable Bowl. Basically, you are only limited by your imagination and tastes. These vegetables are simply seasoned in classic Mediterranean spices, but you could also add whatever else you would like.
The Recipe For Low Sodium Oven Roasted Vegetables With Rosemary
Mouth watering oven roasted fresh vegetables with Mediterranean seasonings.
- Cooking Spray
- 1 pound Yukon Gold Potatoes cut into 1 inch pcs.
- 4 Carrots (medium) peeled & cut into 1 inch pcs.
- 4 Zucchini (medium) cut into 1 inch pcs.
- 1 Red Bell Pepper cored, seeded, & cut into 1 inch pcs.
- 1 Vidalia Onion (large) peeled & cut into 1 inch pcs.
- 8 cloves Garlic
- 3 tbsp Olive Oil extra virgin - divided into 2 and 1 tbsp
- 1/2 tsp Fresh Cracked Ground Pepper divided in half
- 2 tbsp Fresh Rosemary chopped and divided in half
- 2 Beets (medium) peeled & cut into 1 inch pcs.
- 3 sprigs Fresh Rosemary for garnish
Place your oven racks on the bottom 2 slots and preheat the oven to 400 degrees F
Lightly coat 2 baking sheets with cooking spray
In a large bowl - add the potatoes, peppers, carrots, zucchini, garlic, and onion. Drizzle with 2 tbsp of the oil and stir together until mixed and coated with oil. Season with half of the black pepper and half the chopped rosemary and mix until coating all the veggies.
In a separate bowl - add the beets, drizzle with remaining oil, and season with remaining black pepper and chopped rosemary. Stir until the beets are coated. We are doing the beets separately so they they don't stain all the other veggies.
Divide the veggies and beets evenly and spread them out on the two baking sheets. Place them on the bottom 2 racks and roast them for 20 minutes.
Stir and flip the veggies gently. Rotate the pans - rack to rack and front to back and return to the oven for another 20-25 minutes. They should be golden brown and tender to a fork poke when ready.
Transfer to a serving dish and garnish with cut sprigs of rosemary and serve immediately.
Leftovers can be kept in a sealed container in the fridge for 3-5 days. Reheat in the oven at 425 degrees F for 15 to 20 minutes.