30+ Flavorful Saturday Low Sodium Sheet Pan Recipes to Delight

Saturday nights are the perfect time to unwind and enjoy a delicious, hassle-free meal with your loved ones.

However, if you’re watching your sodium intake, finding tasty yet healthy recipes can sometimes feel like a challenge.

That’s where sheet pan meals come in!

They offer the perfect solution for busy evenings when you want a flavorful, nutritious dinner without spending hours in the kitchen.

These low-sodium sheet pan recipes allow you to enjoy a variety of hearty dishes while keeping sodium levels in check.

In this article, we’ve compiled over 30 mouth-watering low-sodium sheet pan recipes that are easy to prepare and packed with fresh ingredients.

From juicy roasted chicken to vibrant vegetable mixes, these recipes will help you create a balanced meal with minimal effort.

Whether you’re craving Mediterranean flavors, hearty protein options, or tasty vegetarian meals, we’ve got a recipe for every palate.

So, gather your ingredients, preheat your oven, and let’s make your Saturday night dinner both delicious and healthy!

30+ Flavorful Saturday Low Sodium Sheet Pan Recipes to Delight

Low-sodium sheet pan meals are the perfect way to enjoy a nutritious and satisfying dinner with minimal preparation and cleanup.

These recipes are designed to keep sodium levels in check without compromising on flavor.

By using fresh, wholesome ingredients, you can create a variety of delicious meals that cater to your dietary preferences and tastes.

From protein-packed dishes to veggie-rich options, there’s something for everyone on this list of 30+ Saturday low-sodium sheet pan recipes.

Next time you’re planning a relaxed Saturday evening, try one of these easy, healthy meals, and make your time in the kitchen as enjoyable as the meal itself!

Herb-Crusted Chicken and Vegetables

This herb-crusted chicken and vegetables sheet pan recipe is a wholesome, low-sodium option for a satisfying Saturday dinner. Packed with lean protein and vibrant, nutrient-dense vegetables, it delivers flavor without the need for excessive salt. The combination of fresh herbs, garlic, and a touch of lemon creates a savory dish that’s easy to prepare and cleanup.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, garlic, paprika, thyme, rosemary, and black pepper.
3. Place the chicken breasts on one side of a large sheet pan and brush them generously with the herb mixture.
4. Arrange the potatoes, broccoli, and red bell pepper on the other side of the pan. Drizzle with the remaining herb mixture and toss to coat.
5. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Let rest for 5 minutes before serving.

This herb-crusted chicken and vegetables dish is a testament to how a few simple ingredients can create a hearty and flavorful meal. The herbs and lemon elevate the natural flavors of the chicken and vegetables, proving that you don’t need sodium to enjoy a delicious dinner.

Low-Sodium Salmon with Citrus and Asparagus

This low-sodium salmon and asparagus recipe is perfect for a light and healthy Saturday evening meal. Fresh citrus and herbs infuse the salmon with a bright, refreshing taste, while the asparagus offers a tender, earthy complement. With minimal prep and just one pan to clean, it’s an ideal choice for busy weekends.

Ingredients:

• 4 salmon fillets (4-6 oz each)
• 1 pound asparagus spears, trimmed
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place salmon fillets on a sheet pan and surround them with asparagus spears.
3. Drizzle olive oil over the salmon and asparagus.
4. Sprinkle dill, garlic powder, and black pepper evenly over everything.
5. Arrange the orange and lemon slices over the salmon and asparagus.
6. Bake for 20-25 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

This salmon and asparagus dish is a simple yet elegant meal that’s both heart-healthy and delicious. The vibrant citrus flavors paired with the delicate salmon make this recipe a standout, proving that low-sodium doesn’t mean low flavor.

Mediterranean Chickpea and Veggie Bake

This Mediterranean-inspired chickpea and veggie bake is a delightful vegetarian option for your Saturday night. Brimming with roasted vegetables, hearty chickpeas, and flavorful spices, this recipe is an excellent source of fiber and plant-based protein. It’s colorful, comforting, and incredibly easy to prepare.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, drained and rinsed
• 1 zucchini, sliced
• 1 eggplant, cubed
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Black pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Spread the chickpeas, zucchini, eggplant, red onion, and cherry tomatoes on a sheet pan.
3. Drizzle with olive oil and sprinkle with paprika, cumin, oregano, and black pepper. Toss to coat.
4. Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Serve warm, optionally with a dollop of plain Greek yogurt or a sprinkle of fresh parsley.

This Mediterranean chickpea and veggie bake is a vibrant and satisfying dish that celebrates the natural flavors of fresh ingredients. The combination of spices and roasted vegetables creates a comforting meal that’s perfect for winding down your Saturday. Whether served on its own or paired with a side of whole-grain bread, this recipe is sure to please.

Lemon-Garlic Shrimp and Veggie Sheet Pan

This lemon-garlic shrimp and veggie sheet pan dinner is light, zesty, and full of flavor, making it the perfect low-sodium Saturday meal. The shrimp cooks quickly, absorbing the citrusy, garlicky marinade, while the vegetables—such as bell peppers, zucchini, and cherry tomatoes—add a sweet, savory base to the dish. This recipe is a quick and healthy option for those craving a flavorful yet easy-to-prepare meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow zucchini, sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• Black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, garlic, lemon juice, parsley, basil, and black pepper.
3. Place the shrimp and vegetables on a sheet pan and pour the marinade over them. Toss everything to coat evenly.
4. Roast for 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.
5. Serve immediately, optionally garnishing with fresh lemon slices or extra parsley.

This lemon-garlic shrimp and veggie sheet pan is a light yet flavorful dish that combines the freshness of seafood with the richness of roasted vegetables. The simplicity of the recipe, paired with the vibrant citrus notes, makes it an excellent option for a quick and satisfying low-sodium dinner. It’s a delicious, refreshing way to enjoy seafood without compromising on taste.

Balsamic Roasted Chicken with Sweet Potatoes and Brussels Sprouts

This balsamic roasted chicken with sweet potatoes and Brussels sprouts is a hearty, balanced low-sodium sheet pan meal that’s perfect for a cozy Saturday dinner. The sweet potatoes offer a naturally sweet and creamy texture, while the Brussels sprouts add a crunchy, savory element. The balsamic glaze complements the chicken beautifully, bringing the dish together with a rich, tangy finish.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, thyme, and black pepper.
3. Place the chicken thighs, sweet potatoes, and Brussels sprouts on a large sheet pan. Drizzle the balsamic mixture over everything and toss to coat.
4. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
5. Let the chicken rest for a few minutes before serving.

This balsamic roasted chicken with sweet potatoes and Brussels sprouts is a flavorful, nutritious dish that is perfect for a low-sodium Saturday meal. The tangy balsamic glaze elevates the chicken, while the combination of sweet potatoes and Brussels sprouts provides a wholesome, satisfying side. This recipe is not only easy to prepare, but it also offers a comforting balance of flavors and textures.

Roasted Turkey Meatballs with Veggie Medley

These roasted turkey meatballs with a veggie medley are a deliciously low-sodium and protein-packed option for your Saturday dinner. The turkey meatballs are seasoned with fresh herbs and garlic, while the mixed vegetables—such as carrots, onions, and peas—are roasted alongside them for a complete, wholesome meal. It’s an easy, family-friendly dish that’s full of flavor and free of excess sodium.

Ingredients:

• 1 pound ground turkey
• 1/4 cup whole wheat breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• Black pepper to taste
• 2 tablespoons olive oil
• 1 cup baby carrots, halved
• 1 cup frozen peas
• 1 small onion, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine ground turkey, breadcrumbs, egg, garlic, oregano, basil, onion powder, and black pepper. Form into meatballs (about 1 1/2 inches in diameter) and place on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the carrots, peas, and onions, and arrange them around the meatballs on the sheet pan.
4. Roast for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
5. Serve warm, optionally garnishing with fresh herbs or a squeeze of lemon juice.

These roasted turkey meatballs with veggie medley are a healthy, hearty meal perfect for a Saturday dinner. The turkey meatballs are full of flavor thanks to the combination of fresh herbs and garlic, while the roasted vegetables provide the perfect complement. This meal is a great way to enjoy a filling, low-sodium dinner with minimal preparation and cleanup. It’s an ideal option for anyone looking for a nutritious and satisfying meal.

Spicy Tofu and Veggie Stir-Fry on a Sheet Pan

This spicy tofu and veggie stir-fry is a vibrant, low-sodium sheet pan dinner that’s perfect for a Saturday night. The tofu absorbs the bold flavors of the spicy marinade, while a variety of colorful vegetables such as bell peppers, carrots, and snap peas provide crunch and freshness. This dish is loaded with plant-based protein, fiber, and healthy fats, making it both satisfying and nutritious.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, sliced thinly
• 1 cup snap peas
• 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha sauce (adjust to spice preference)
• 1 teaspoon sesame oil
• 1 teaspoon garlic powder
• Black pepper to taste
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the pressed tofu into cubes and place them on a sheet pan along with the bell peppers, carrot, and snap peas.
3. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, sriracha, sesame oil, garlic powder, and black pepper.
4. Drizzle the marinade over the tofu and vegetables, tossing to coat evenly.
5. Roast in the oven for 25-30 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender.
6. Garnish with sesame seeds before serving.

This spicy tofu and veggie stir-fry on a sheet pan is a simple, flavorful way to enjoy a low-sodium, plant-based meal. The sriracha and sesame oil bring a kick of heat and richness to the dish, while the variety of colorful vegetables add depth and texture. It’s a great way to enjoy a hearty vegetarian meal without the need for added salt, and the one-pan method makes cleanup a breeze.

Low-Sodium Beef and Veggie Fajitas

These low-sodium beef and veggie fajitas offer a delicious Tex-Mex twist to your Saturday meal with minimal salt but maximum flavor. The beef is perfectly seasoned with a blend of chili powder, cumin, and paprika, while bell peppers and onions bring the dish to life with their sweetness and crunch. All the ingredients are roasted on one sheet pan for a quick and easy dinner that’s full of vibrant flavors.

Ingredients:

• 1 pound lean beef strips (such as flank steak or sirloin)
• 2 bell peppers (one red, one green), sliced
• 1 large onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Black pepper to taste
• 8 small whole-wheat tortillas
• Optional toppings: fresh cilantro, lime wedges, low-fat sour cream

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the beef strips, bell peppers, and onion with olive oil, chili powder, cumin, paprika, garlic powder, and black pepper on a large sheet pan.
3. Spread the mixture evenly and roast for 20-25 minutes, stirring once halfway through, until the beef is cooked through and the vegetables are tender.
4. Warm the tortillas in the oven for the last 5 minutes of roasting.
5. Serve the beef and veggie mixture in tortillas with optional toppings such as cilantro, lime, and a dollop of sour cream.

These low-sodium beef and veggie fajitas are a satisfying and flavorful dish that brings the taste of Mexican cuisine to your home without the excess salt. The blend of spices enhances the natural flavors of the beef and vegetables, while the whole-wheat tortillas add a healthy touch. Perfect for a casual Saturday dinner, this recipe is both delicious and easy to prepare with minimal cleanup.

Roasted Butternut Squash and Black Bean Bake

This roasted butternut squash and black bean bake is a hearty, vegetarian sheet pan meal that’s perfect for a cozy Saturday dinner. The sweet, caramelized butternut squash pairs wonderfully with the savory black beans, and a hint of cumin and chili powder adds warmth and depth. This dish is both satisfying and nutritious, loaded with fiber, antioxidants, and plant-based protein.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 red onion, chopped
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• Black pepper to taste
• 1/2 cup crumbled feta cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the butternut squash, black beans, red onion, and corn with olive oil, cumin, chili powder, cinnamon, and black pepper.
3. Spread everything in a single layer on the pan.
4. Roast for 30-35 minutes, stirring halfway through, until the squash is tender and caramelized.
5. Remove from the oven and top with crumbled feta cheese and fresh cilantro if desired. Serve warm.

This roasted butternut squash and black bean bake is a deliciously filling meal that’s rich in flavors and textures. The sweetness of the squash complements the earthiness of the black beans, and the spices add a warm, comforting element to the dish. It’s a perfect vegetarian option for a low-sodium dinner, and the addition of feta and cilantro gives it a Mediterranean flair. This recipe is a great way to enjoy seasonal produce in a simple yet flavorful way.

Lemon Dill Salmon with Roasted Veggies

This lemon dill salmon with roasted veggies is a fresh and vibrant low-sodium sheet pan recipe that’s perfect for a Saturday dinner. The delicate flavor of the salmon is elevated by the bright, zesty lemon and the aromatic dill, while the roasted vegetables—such as carrots, Brussels sprouts, and red potatoes—add a satisfying balance of textures. This meal is light, healthy, and packed with omega-3s and essential nutrients.

Ingredients:

• 4 salmon fillets (about 4 oz each)
• 2 medium carrots, sliced
• 1 pound Brussels sprouts, halved
• 1 cup red potatoes, quartered
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Black pepper to taste
• Lemon slices for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on one side of a sheet pan. Drizzle with lemon juice, olive oil, and sprinkle with dill, garlic powder, and black pepper.
3. On the other side of the sheet pan, toss the carrots, Brussels sprouts, and red potatoes with olive oil, garlic powder, and black pepper.
4. Roast for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
5. Garnish with fresh lemon slices and serve warm.

This lemon dill salmon with roasted veggies is a flavorful, nutrient-packed dish that’s perfect for a low-sodium Saturday meal. The pairing of fresh, fragrant dill and bright lemon enhances the salmon, while the roasted veggies offer a comforting, hearty complement. It’s a balanced, healthy dinner that requires minimal prep and cleanup, making it ideal for a relaxing weekend evening.

Veggie-Packed Quinoa and Chickpea Sheet Pan

This veggie-packed quinoa and chickpea sheet pan is a wholesome, plant-based meal bursting with nutrients. Roasted vegetables like zucchini, red onion, and bell pepper mix with protein-rich quinoa and chickpeas for a satisfying dish. Seasoned with Mediterranean spices, this meal is low in sodium but high in flavor, making it a perfect choice for a nutritious Saturday dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) low-sodium chickpeas, drained and rinsed
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• Black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the chickpeas, zucchini, red bell pepper, and red onion with olive oil, cumin, paprika, garlic powder, turmeric, and black pepper on a large sheet pan.
3. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are slightly crispy.
4. In a large bowl, combine the roasted vegetables and chickpeas with the cooked quinoa. Toss to combine and garnish with fresh parsley.
5. Serve warm, optionally with a squeeze of lemon juice.

This veggie-packed quinoa and chickpea sheet pan is a vibrant and satisfying meal that’s both healthy and full of flavor. The combination of roasted vegetables and protein-rich quinoa creates a well-rounded dish that’s perfect for a plant-based, low-sodium dinner. It’s a simple, one-pan meal that requires minimal effort but delivers maximum nutrition, making it ideal for a Saturday night that’s both comforting and nourishing.

Mediterranean Chicken with Olives and Cherry Tomatoes

This Mediterranean chicken with olives and cherry tomatoes is a flavorful, low-sodium sheet pan dinner that transports you to the Mediterranean coast. The chicken thighs are seasoned with oregano, garlic, and lemon, and roasted alongside juicy cherry tomatoes and briny olives. It’s a simple yet hearty meal, bursting with fresh flavors, and perfect for a relaxing Saturday evening.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, combine olive oil, garlic, oregano, lemon zest, and black pepper.
3. Rub the chicken thighs with the olive oil mixture and place them on one side of a sheet pan.
4. Add the cherry tomatoes and olives to the pan, arranging them around the chicken.
5. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes have softened.
6. Garnish with fresh parsley before serving.

This Mediterranean chicken with olives and cherry tomatoes is a vibrant, flavorful meal that’s packed with the bright, fresh flavors of the Mediterranean. The combination of chicken, olives, and tomatoes creates a rich, savory dish with a hint of tanginess from the lemon. Perfect for a low-sodium dinner, it’s an easy sheet pan meal that requires minimal effort but offers maximum flavor—ideal for a delicious Saturday night meal.

Sweet and Spicy Baked Chicken with Roasted Brussels Sprouts

This sweet and spicy baked chicken with roasted Brussels sprouts is a flavorful and balanced low-sodium sheet pan meal. The chicken thighs are coated in a tangy-sweet glaze made with honey, sriracha, and a dash of vinegar, which caramelizes beautifully in the oven. Paired with crispy roasted Brussels sprouts, this dish offers a satisfying mix of sweetness, heat, and savory goodness, making it a perfect option for a Saturday dinner.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons honey
• 1 tablespoon sriracha sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together honey, sriracha sauce, apple cider vinegar, garlic powder, smoked paprika, and black pepper.
3. Coat the chicken thighs with the honey-sriracha glaze and place them on one side of a large sheet pan.
4. Toss the Brussels sprouts with olive oil and a pinch of black pepper, then spread them around the chicken on the pan.
5. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are golden and crispy.
6. Let the chicken rest for a few minutes before serving.

This sweet and spicy baked chicken with roasted Brussels sprouts is a flavorful, low-sodium option that brings a wonderful balance of heat and sweetness to your plate. The chicken thighs are juicy and packed with flavor, while the Brussels sprouts offer a crispy, savory contrast. It’s a simple yet indulgent meal that’s sure to be a hit for a Saturday evening.

Sheet Pan Veggie and Black Bean Tacos

These sheet pan veggie and black bean tacos are a tasty, low-sodium, plant-based option for a fun and flavorful Saturday dinner. With roasted vegetables like bell peppers, sweet potatoes, and onions, paired with hearty black beans and a sprinkle of cumin and chili powder, these tacos are packed with flavor and nutrition. Served in soft tortillas and topped with fresh salsa and avocado, they’re a satisfying meal for anyone craving Mexican-inspired cuisine.

Ingredients:

• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 medium sweet potato, peeled and diced
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Black pepper to taste
• 8 small corn tortillas
• Optional toppings: fresh salsa, sliced avocado, cilantro

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the diced sweet potato, bell peppers, and red onion with olive oil, cumin, chili powder, paprika, and black pepper.
3. Roast the vegetables for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
4. Add the black beans to the sheet pan in the last 5 minutes of roasting, stirring to combine.
5. Warm the tortillas in the oven during the last 5 minutes of roasting.
6. Assemble the tacos by spooning the roasted veggies and beans into the tortillas. Top with fresh salsa, sliced avocado, and cilantro.

These sheet pan veggie and black bean tacos are a colorful, flavorful, and low-sodium dish that’s perfect for a Saturday night dinner. The roasted veggies bring a natural sweetness, while the black beans add heartiness and protein. With a variety of fresh toppings like avocado and salsa, these tacos are both satisfying and fresh, making them a fantastic choice for a meatless meal that doesn’t compromise on taste.

Garlic Herb Pork Tenderloin with Roasted Veggies

This garlic herb pork tenderloin with roasted veggies is a delicious low-sodium sheet pan meal that combines tender pork with a variety of hearty vegetables. The pork is marinated in a blend of garlic, rosemary, and thyme, which imparts a fragrant, savory flavor. Roasted alongside vegetables like carrots, potatoes, and parsnips, this meal is both wholesome and satisfying. It’s perfect for a Saturday evening when you’re looking for something filling yet healthy.

Ingredients:

• 1 pound pork tenderloin
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, cubed
• 2 parsnips, peeled and cut into chunks
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Black pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, and black pepper.
3. Rub the pork tenderloin with the herb mixture and place it in the center of a sheet pan.
4. Arrange the carrots, potatoes, and parsnips around the pork, drizzling them with a little more olive oil and seasoning with black pepper.
5. Roast for 30-35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
6. Let the pork rest for a few minutes before slicing.

This garlic herb pork tenderloin with roasted veggies is a simple yet flavorful low-sodium meal that’s perfect for a Saturday night. The savory aroma of garlic, rosemary, and thyme enhances the pork, while the roasted vegetables provide a delicious, comforting complement. With just one sheet pan to clean up, this recipe is as convenient as it is delicious, making it an ideal choice for a hassle-free yet satisfying dinner.

Note: More recipes are coming soon!