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Low Sodium Oven Roasted Vegetables With Rosemary

Low Sodium Oven Roasted Vegetables with Rosemary

Christopher Lower
Mouth watering oven roasted fresh vegetables with Mediterranean seasonings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine Mediterranean
Servings 8 people
Calories 135 kcal

Ingredients
  

  • 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

Instructions
 

  • 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. 

Notes

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. 

Nutrition

Serving: 1cupCalories: 135kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 29mgPotassium: 707mgFiber: 4g
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