25+ Delicious Holiday Paleo Bread Machine Recipes to Delight Your Guests

The holiday season is a time for indulgent meals, rich flavors, and cherished traditions.

But with the emphasis on health and well-being, more people are looking for ways to celebrate with dishes that are both tasty and good for the body.

Vegetables are at the heart of any balanced holiday menu, but many holiday sides and dishes are loaded with sodium, which can impact heart health and overall wellness.

The good news? You can still enjoy festive meals without compromising on taste or nutrition.

In this article, we’ve gathered over 50 low sodium vegetable recipes perfect for holiday gatherings.

From hearty roasted sides to vibrant salads and savory mains, these recipes are packed with flavors that will impress your guests while keeping sodium intake in check.

Whether you’re hosting a holiday feast, preparing a cozy family meal, or looking to add some healthier options to your menu, these recipes will make your holiday celebrations both delicious and heart-healthy.

50+ Flavorful Holiday Low Sodium Vegetable Recipes for a Healthier Season

Navigating holiday meals with a focus on low sodium doesn’t have to mean sacrificing flavor or variety.

With these 50+ holiday low sodium vegetable recipes, you can bring healthy and delicious dishes to your festive table.

Each recipe has been crafted to celebrate the season with the perfect balance of taste and nutrition, ensuring your holiday menu is full of dishes that everyone can enjoy, no matter their dietary preferences.

From warm, spiced sweet potatoes to crunchy green beans with almonds and cranberries, and from herb-rubbed cauliflower steaks to maple-roasted Brussels sprouts, these recipes show that low sodium can still be full of big flavors.

By making thoughtful choices with seasonings and preparation methods, you can create a menu that keeps everyone satisfied and supports a healthy lifestyle.

Let these recipes inspire your holiday celebrations, and feel good knowing you’re treating yourself and your loved ones to meals that are as nourishing as they are delightful.

Roasted Garlic Lemon Brussels Sprouts

A festive and vibrant side dish perfect for holiday gatherings, these roasted Brussels sprouts are infused with the warm flavors of garlic and lemon, making them an ideal accompaniment to your holiday table. They’re naturally low in sodium and packed with nutrients, bringing both taste and health benefits.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon (juice and zest)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the halved Brussels sprouts with olive oil, minced garlic, lemon zest, black pepper, and smoked paprika (if using). Mix until the sprouts are evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
5. Remove from the oven, drizzle with lemon juice, and garnish with chopped parsley before serving.

The combination of roasted Brussels sprouts with the bright lemony zing and savory garlic creates a harmonious blend of flavors that will elevate any holiday meal. This dish is simple to prepare and will be a crowd-pleaser without any added sodium, allowing the natural sweetness and complexity of the Brussels sprouts to shine.

Maple Glazed Carrots and Parsnips

These maple glazed carrots and parsnips are perfect for holiday celebrations. The natural sweetness of the vegetables is enhanced by a touch of maple syrup and the warmth of cinnamon, offering a delightful dish that is both savory and slightly sweet.

Ingredients

• 3 large carrots, peeled and sliced into 1-inch pieces
• 3 parsnips, peeled and sliced into 1-inch pieces
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• Fresh thyme sprigs (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the sliced carrots and parsnips with olive oil, maple syrup, cinnamon, and black pepper. Toss until the vegetables are evenly coated.
3. Arrange the vegetables in a single layer on a baking sheet lined with parchment paper or aluminum foil.
4. Roast in the preheated oven for 25-30 minutes, turning once or twice, until the vegetables are tender and caramelized.
5. Remove from the oven and garnish with fresh thyme sprigs before serving.

The maple syrup adds a lovely glaze that pairs perfectly with the earthiness of the carrots and parsnips. This dish is a festive, low-sodium alternative to traditional holiday sides, ensuring your guests enjoy every bite while keeping their health in mind. The combination of flavors is warm, slightly sweet, and perfect for adding a seasonal touch to any holiday feast.

Herbed Cauliflower and Broccoli Medley

This herbed cauliflower and broccoli medley is a colorful and nutritious side dish that’s packed with flavor and free from added sodium. The mix of fresh herbs and a touch of lemon bring brightness to the earthy flavors of the vegetables, making it a perfect addition to your holiday menu.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 bunch of broccoli, cut into florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp lemon juice
• Lemon zest (optional, for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower and broccoli florets with olive oil, garlic powder, and black pepper. Toss until the vegetables are coated evenly.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast in the oven for 20-25 minutes, turning halfway through, until the vegetables are tender and lightly browned at the edges.
5. Remove from the oven, sprinkle with chopped parsley, drizzle with lemon juice, and garnish with lemon zest before serving.

This herbed cauliflower and broccoli medley is a nutrient-dense side dish that adds color, texture, and a subtle zestiness to your holiday plate. The blend of fresh parsley and lemon juice enhances the flavors of the vegetables without needing added sodium, offering a healthy and satisfying option for your guests to enjoy.

Cranberry Orange Glazed Green Beans

This vibrant side dish combines the tangy sweetness of cranberries with the citrusy freshness of orange, perfectly complementing the crisp texture of green beans. It’s a beautiful addition to any holiday table, bursting with flavor and low in sodium.

Ingredients

• 1 lb fresh green beans, trimmed
• 1/2 cup fresh cranberries (or frozen, thawed)
• 1/2 cup orange juice
• 2 tbsp honey or maple syrup
• 1 tbsp olive oil
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped toasted almonds (optional, for garnish)

Instructions

1. In a medium saucepan, combine the cranberries, orange juice, honey (or maple syrup), and ground ginger. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
2. While the cranberry sauce is cooking, bring a large pot of water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the blanched green beans and sauté for 3-4 minutes, then pour the cranberry sauce over the beans and toss until evenly coated.
4. Sprinkle with black pepper and garnish with chopped almonds before serving.

The combination of tart cranberries and sweet orange in this dish enhances the green beans’ natural flavor, creating a perfect blend of sweet and savory. It’s a festive, health-conscious option that’s not only visually appealing but also full of holiday cheer without extra sodium.

Herb-Infused Sweet Potato Mash

This creamy, herb-infused sweet potato mash is an easy, low-sodium holiday dish that brings rich flavor and beautiful color to your meal. It’s a great way to incorporate a healthy, comforting side without sacrificing taste.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 2 tbsp unsalted butter or plant-based alternative
• 1/4 cup low-sodium vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh rosemary, finely chopped

Instructions

1. Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
2. Drain the sweet potatoes and return them to the pot. Add the butter, vegetable broth, cinnamon, and black pepper. Mash until smooth and creamy.
3. Stir in the chopped chives and rosemary until well incorporated.
4. Transfer to a serving dish and garnish with additional chives and rosemary if desired.

This sweet potato mash is a simple yet elegant holiday side that pairs well with almost any main dish. The use of herbs adds a layer of complexity without the need for extra salt, keeping your dish healthful and full of seasonal flavor. The cinnamon offers a hint of warmth that pairs wonderfully with the natural sweetness of the potatoes.

Spiced Roasted Beets and Carrots

This colorful, low-sodium dish showcases the natural sweetness of beets and carrots, complemented by a light spicing of cumin and coriander. Roasting brings out the best in these root vegetables, making them the perfect side for a holiday meal.

Ingredients

• 2 large beets, peeled and cut into wedges
• 3 large carrots, peeled and sliced into 1-inch pieces
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• Fresh dill, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the beets and carrots with olive oil, cumin, coriander, and black pepper. Toss until the vegetables are well coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
5. Remove from the oven and garnish with chopped fresh dill before serving.

The natural sweetness of beets and carrots, enhanced with aromatic spices, makes this dish a beautiful and flavorful addition to any holiday table. The spices give it an exotic touch that’s perfect for creating a memorable holiday spread without added sodium. The freshness of the dill ties it all together with a bright note, making each bite refreshing and delicious.

Balsamic Glazed Roasted Vegetables

This dish is a simple yet elegant combination of seasonal vegetables, roasted to perfection and drizzled with a rich, low-sodium balsamic glaze. It’s a perfect holiday side that brings out the best in vegetables, allowing their natural flavors to shine.

Ingredients

• 1 cup baby carrots, trimmed
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp dried thyme
• 1/4 tsp freshly ground black pepper
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the baby carrots, cherry tomatoes, zucchini, and red bell pepper. Drizzle with olive oil and sprinkle with dried thyme and black pepper. Toss until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, turning once halfway through, until the vegetables are tender and lightly caramelized.
5. While the vegetables are roasting, combine the balsamic vinegar in a small saucepan over medium heat and let it simmer for 5-7 minutes until reduced by half and thickened slightly.
6. Drizzle the balsamic glaze over the roasted vegetables and garnish with fresh basil leaves before serving.

This balsamic glazed roasted vegetable dish pairs well with any holiday main course and is naturally low in sodium, making it an ideal side for anyone looking to enjoy festive flavors without the excess salt. The balsamic glaze provides a beautiful tangy sweetness that elevates the vegetables’ natural flavors, creating a memorable holiday side.

Crispy Garlic Herb Potatoes

These crispy garlic herb potatoes are an irresistible addition to your holiday feast. Their golden, crispy exterior paired with a light, garlicky herb coating makes them a side dish that’s sure to be a hit.

Ingredients

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the halved baby potatoes, olive oil, minced garlic, oregano, rosemary, and black pepper. Toss until the potatoes are well coated.
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
5. Remove from the oven and sprinkle with freshly chopped parsley before serving.

These crispy garlic herb potatoes bring a satisfying texture and flavor to your holiday table. With the perfect balance of crispy exterior and fluffy interior, they offer a delicious twist on classic potato dishes. The subtle garlic and herb combination adds depth without needing additional salt, making them a perfect, healthy addition to any meal.

Sautéed Spinach with Lemon and Pine Nuts

A simple yet sophisticated side, this sautéed spinach with lemon and pine nuts is fresh, light, and packed with nutrients. It’s an easy dish that complements holiday meals with its bright flavors and crunch from the pine nuts.

Ingredients

• 1 lb fresh spinach, washed and trimmed
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 2 tbsp pine nuts, toasted
• 1/2 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the garlic slices and sauté for 1-2 minutes until fragrant.
2. Add the spinach in batches, stirring and allowing it to wilt before adding more. Cook for 3-4 minutes, stirring frequently, until the spinach is fully wilted.
3. Remove the skillet from heat and stir in the lemon zest, lemon juice, and black pepper.
4. Transfer to a serving dish and sprinkle with toasted pine nuts before serving.

This dish is a delightful, low-sodium way to add a touch of brightness and freshness to your holiday table. The combination of the citrusy lemon with the rich flavor of pine nuts makes every bite feel like a celebration. It’s an easy and nutrient-packed side that pairs well with a variety of main courses and will leave guests feeling satisfied and nourished.

Maple Roasted Brussels Sprouts and Squash

This warm, sweet-and-savory side dish combines the earthy flavors of Brussels sprouts with the rich sweetness of roasted squash. A touch of maple syrup adds a subtle sweetness that pairs perfectly with the natural flavors of the vegetables.

Ingredients

• 1 lb Brussels sprouts, halved
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1/4 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped pecans (optional, for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the Brussels sprouts and butternut squash. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon and black pepper. Toss until well coated.
3. Spread the vegetables on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden brown and the squash is tender.
5. Remove from the oven and sprinkle with chopped pecans before serving.

The combination of maple syrup and cinnamon in this dish highlights the natural sweetness of the vegetables while keeping the sodium content low. The pecans add a satisfying crunch, making it a hearty and delightful addition to any holiday spread.

Garlic Lemon Broccoli with Sun-Dried Tomatoes

This broccoli dish is full of flavor, thanks to the garlic and lemon that brighten up the natural taste of the vegetables. The addition of sun-dried tomatoes offers a touch of umami and color, making it perfect for your holiday table.

Ingredients

• 1 lb broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of water to a boil and blanch the broccoli florets for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the blanched broccoli and chopped sun-dried tomatoes to the skillet. Sauté for another 2-3 minutes, tossing to coat the broccoli evenly with the garlic and oil.
4. Stir in the lemon zest, lemon juice, and black pepper.
5. Transfer to a serving dish and serve warm.

This simple yet elegant dish brings a bright, fresh element to your holiday meal. The garlic and lemon infuse the broccoli with flavor while the sun-dried tomatoes add a subtle tangy depth. It’s an easy way to include a low-sodium, vegetable-packed side that still feels special.

Honey Glazed Carrots with Thyme

These honey-glazed carrots are tender and slightly caramelized, offering a lovely combination of sweetness and warmth. A hint of fresh thyme elevates the dish, making it an appealing, low-sodium side perfect for festive occasions.

Ingredients

• 1 lb baby carrots, tops removed and cleaned
• 2 tbsp honey
• 1 tbsp unsalted butter or plant-based alternative
• 1/4 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme, chopped

Instructions

1. In a large skillet, melt the butter over medium heat. Add the baby carrots and sauté for 3-4 minutes.
2. Drizzle the honey over the carrots and sprinkle with ground cinnamon and black pepper. Stir to coat the carrots evenly.
3. Cover the skillet and let the carrots simmer for 8-10 minutes, stirring occasionally, until they are tender and glazed.
4. Remove from heat and sprinkle with chopped fresh thyme before serving.

The honey glaze brings out the natural sweetness of the carrots, creating a dish that’s both satisfying and rich in flavor. The touch of cinnamon adds warmth without the need for additional salt, making these honey-glazed carrots a perfect, festive side dish.

Herb-Rubbed Cauliflower Steaks

Cauliflower steaks are a show-stopping vegetable side dish perfect for a holiday meal. With a simple herb rub and a touch of lemon, these steaks come out tender and flavorful, providing a hearty alternative to heavier sides.

Ingredients

• 1 large head of cauliflower, cut into 1-inch thick steaks
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the cauliflower steaks on the prepared baking sheet and brush both sides with olive oil.
3. In a small bowl, mix the rosemary, thyme, garlic powder, and black pepper. Sprinkle this herb rub evenly over both sides of each steak.
4. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
5. Remove from the oven and drizzle with fresh lemon juice before serving. Serve with lemon wedges on the side.

These herb-rubbed cauliflower steaks are both satisfying and full of flavor. The mix of rosemary and thyme adds a fragrant touch, while the lemon juice provides brightness that balances out the earthy cauliflower. It’s a unique holiday side that’s naturally low in sodium and sure to impress.

Sautéed Green Beans with Almonds and Cranberries

This festive green bean dish is quick, vibrant, and packed with holiday flavors. The sweet-tart cranberries and crunchy almonds add texture and a touch of sweetness that pairs beautifully with the crisp green beans.

Ingredients

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Bring a pot of water to a boil and blanch the green beans for 2-3 minutes, until bright green and tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the green beans to the skillet and sauté for 2-3 minutes, tossing to coat with the garlic oil.
4. Stir in the toasted almonds, dried cranberries, black pepper, and lemon juice.
5. Transfer to a serving dish and serve warm.

This green bean dish is a beautiful addition to any holiday spread, providing a balance of textures and flavors. The almonds add a lovely crunch, while the cranberries introduce a festive touch of sweetness. The lemon juice ties everything together, making it a light and healthy side that’s naturally low in sodium.

Spicy Roasted Sweet Potatoes

These sweet potatoes are roasted with a blend of spices that add warmth and a subtle kick. They’re naturally sweet, and the slight heat balances out their flavor, making them an irresistible holiday side.

Ingredients

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground cinnamon
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sweet potato cubes with olive oil, smoked paprika, ground cumin, chili powder, black pepper, and cinnamon. Toss until the sweet potatoes are well coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown on the edges.
5. Remove from the oven and sprinkle with chopped cilantro before serving, if desired.

The combination of spices enhances the natural sweetness of the sweet potatoes while adding a hint of heat that’s perfect for a holiday side. This dish is not only flavorful but also free of added sodium, making it an ideal choice for a festive and health-conscious meal.

Note: More recipes​ are coming soon!