This Low Sodium Roasted Root Vegetables recipe is a delicious and hearty meal or side dish! Squash, potatoes, carrots, garlic, and herbs in a light homemade lemon, rosemary, and thyme dressing.
In a large mixing bowl, add the olive oil, rosemary, thyme, potatoes, carrots, beets, butternut squash, and red onion. Toss to combine, coating the vegetables in the oil and spices. Place the vegetables on a large sheet pan. Add the sprigs of thyme and rosemary to each side of the pan. Make a space in the middle, and place the head of garlic, facing up. Drizzle the garlic with olive oil.
Bake for 30 minutes. Carefully remove sheet pan from the oven, flip the vegetables, and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
After the vegetables are done cooking, remove from oven and dress with the lemon vinaigrette.
Serve hot, as a side dish for your favorite protein and enjoy!
Notes
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*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
Keyword low sodium roasted vegetables, low sodium root vegetables, low sodium sheet pan vegetables, low sodium tray bake, no salt added roasted veggies, roasted vegetables without salt, salt free roasted vegetables
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