25+ Delicious Sunday Low Sodium No Carb Recipes for Healthy Living

Looking for healthy and delicious meals to prepare on a Sunday that are both low in sodium and free of carbs?

Whether you’re watching your sodium intake, following a low-carb diet, or just trying to eat healthier, this collection of 25+ Sunday Low Sodium No Carb Recipes will make your weekend cooking easy, flavorful, and nutritious.

These recipes are perfect for those who want to indulge in satisfying meals without the guilt.

From fresh seafood to vibrant vegetable dishes, each recipe is designed to offer maximum flavor while keeping sodium and carbs at bay.

Get ready to enjoy a range of dishes that cater to your health goals, and make your Sunday meal prep simpler and healthier than ever before.

25+ Delicious Sunday Low Sodium No Carb Recipes for Healthy Living

With these 25+ Sunday Low Sodium No Carb Recipes, you can enjoy delicious and nutritious meals that don’t compromise on taste.

Whether you’re grilling fish, roasting vegetables, or making simple salads, each recipe will help you stick to your dietary goals without feeling restricted.

These recipes are perfect for anyone looking to reduce sodium intake, cut carbs, or simply adopt a more wholesome approach to eating.

By incorporating these dishes into your Sunday meal plan, you’ll be treating yourself to flavorful, satisfying meals that contribute to a healthier lifestyle.

So, get inspired and enjoy the process of cooking these wholesome recipes that make healthy eating an easy and tasty experience!

Grilled Herb-Crusted Chicken Breast

This Grilled Herb-Crusted Chicken Breast is a flavorful, satisfying dish with minimal ingredients, making it a perfect choice for a low-sodium, no-carb Sunday meal. The chicken breast is seasoned with a blend of fresh herbs, garlic, and olive oil, then grilled to perfection. It’s simple, healthy, and bursting with flavor without relying on any high-sodium seasonings or carb-heavy sides.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Freshly cracked black pepper, to taste
• 1 lemon, halved

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil, then sprinkle with garlic powder, onion powder, thyme, rosemary, and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4. Squeeze fresh lemon juice over the chicken during the last minute of grilling.
5. Remove from the grill and let the chicken rest for 5 minutes before slicing.
6. Serve immediately and enjoy!

This Grilled Herb-Crusted Chicken Breast is a quick, easy, and flavorful recipe that fits perfectly into a low-sodium, no-carb diet. The combination of fresh herbs and citrus creates a refreshing and satisfying taste that pairs well with any vegetable or light salad, offering a wholesome, nutrient-dense meal to kick off your Sunday.

Zucchini Noodles with Avocado Pesto

A fresh, creamy, and low-carb alternative to traditional pasta, Zucchini Noodles with Avocado Pesto is a rich and delicious dish that packs a punch of healthy fats without the carbs. The avocado pesto is made from ripe avocados, basil, and olive oil, creating a silky sauce that perfectly complements the crisp zucchini noodles. This dish is light, satisfying, and full of flavor, with no sodium-heavy sauces needed.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic
• Freshly cracked black pepper, to taste

Instructions:

1. Spiralize the zucchinis to create noodles and set them aside.
2. In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, garlic, and black pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until evenly coated.
4. Serve chilled or at room temperature, garnished with extra basil or a sprinkle of black pepper if desired.

Zucchini Noodles with Avocado Pesto is an excellent choice for anyone on a low-sodium, no-carb diet. The creamy, flavorful pesto made from avocados and fresh basil creates a rich, satisfying dish that mimics the indulgence of pasta while keeping things light and nutritious. Perfect for a Sunday meal, this dish is not only healthy but also quick and easy to prepare, making it a great option for a relaxing day at home.

Baked Salmon with Lemon and Dill

This Baked Salmon with Lemon and Dill is a simple yet elegant meal that’s both low in sodium and free from carbs. The salmon is baked with a fresh lemon slice and dill, infusing the fish with a delightful aroma and flavor. This dish is incredibly nutritious, rich in omega-3 fatty acids, and perfect for anyone looking for a heart-healthy, low-sodium, and carb-free Sunday dinner.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 lemon, thinly sliced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• Freshly cracked black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with freshly cracked black pepper.
3. Top each fillet with a few slices of lemon and a sprinkle of fresh dill.
4. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
5. Remove from the oven and let rest for 2-3 minutes before serving.

Baked Salmon with Lemon and Dill is a perfect Sunday dinner, offering a healthy, low-sodium, and no-carb option that’s full of flavor. The delicate, buttery texture of the salmon pairs wonderfully with the bright, citrusy lemon and fresh dill, creating a satisfying meal that doesn’t compromise on taste. It’s quick to prepare, making it an ideal choice for a peaceful and nourishing Sunday evening meal.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a flavorful, low-sodium, and no-carb alternative to traditional fried rice. Using cauliflower rice as a base, this dish is filled with colorful vegetables and seasoned with fresh garlic, ginger, and a dash of black pepper, all sautéed to perfection. It’s a nutritious, satisfying meal that’s low in calories but high in flavor—perfect for a healthy Sunday lunch or dinner.

Ingredients:

• 1 medium head of cauliflower (or 4 cups cauliflower rice)
• 1 tablespoon olive oil
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup chopped spinach
• Freshly cracked black pepper, to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. If using a whole cauliflower, cut it into florets and pulse in a food processor to make cauliflower rice. If using pre-made cauliflower rice, skip this step.
2. Heat olive oil in a large skillet or wok over medium heat. Add the onion, bell pepper, zucchini, and garlic, sautéing for about 3-4 minutes until softened.
3. Add the cauliflower rice and grated ginger, and stir to combine. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. Season with freshly cracked black pepper to taste and top with sesame seeds if desired.
6. Serve hot as a side dish or light main course.

Cauliflower Rice Stir-Fry is a fantastic low-sodium, no-carb recipe that feels indulgent without the added sodium or carbs. The crunch of the cauliflower rice, combined with the fresh vegetables and aromatic ginger and garlic, creates a dish that’s full of flavor and texture. It’s a great way to enjoy a healthy, satisfying meal while keeping things light and nourishing on a Sunday.

Grilled Turkey Burgers with Avocado and Spinach

These Grilled Turkey Burgers with Avocado and Spinach are a healthier, low-sodium, and no-carb alternative to traditional burgers. Made with lean turkey, these burgers are grilled to perfection and topped with fresh spinach and creamy avocado. The combination of lean protein, healthy fats, and greens creates a satisfying and flavorful meal without any added carbs or sodium.

Ingredients:

• 1 lb lean ground turkey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon freshly cracked black pepper
• 1 ripe avocado, sliced
• 1 cup fresh spinach leaves
• 2 tablespoons mustard (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a mixing bowl, combine the ground turkey, garlic powder, onion powder, black pepper, and olive oil. Mix until well combined.
3. Form the turkey mixture into 4 even patties.
4. Grill the turkey patties for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
5. While the burgers are grilling, prepare the toppings by slicing the avocado and washing the spinach leaves.
6. Once the burgers are cooked, remove them from the grill and let them rest for a few minutes.
7. Serve each turkey burger on a plate topped with fresh spinach, a few slices of avocado, and mustard if desired.

Grilled Turkey Burgers with Avocado and Spinach are a perfect no-carb, low-sodium Sunday meal. The lean turkey patties offer a satisfying source of protein, while the creamy avocado and fresh spinach provide healthy fats and essential nutrients. This dish is not only flavorful but also filling, making it a great choice for a healthy, indulgent weekend meal without the carbs or excessive sodium.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti Squash with Tomato Basil Sauce is a light, low-sodium, and no-carb pasta alternative that offers all the satisfying qualities of traditional spaghetti, without the carbs. The spaghetti squash, when roasted, creates tender strands that mimic pasta, and the homemade tomato basil sauce is fresh, tangy, and naturally low in sodium. This dish is a perfect way to enjoy a comforting Sunday dinner without the extra calories or carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 cups fresh tomatoes, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with black pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender and the strands separate easily with a fork.
4. While the squash is roasting, make the tomato basil sauce. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes.
5. Add the chopped tomatoes, basil, and black pepper, and cook for about 5-7 minutes until the sauce thickens slightly.
6. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
7. Top the spaghetti squash with the fresh tomato basil sauce and serve hot.

Spaghetti Squash with Tomato Basil Sauce is a delicious and healthy no-carb, low-sodium option for anyone looking for a light, satisfying Sunday meal. The roasted spaghetti squash provides a pasta-like texture, and the tangy, homemade tomato basil sauce is both fresh and flavorful. It’s the perfect dish for anyone who wants to enjoy a comforting, hearty meal without any carbs or excessive sodium.

Baked Chicken Thighs with Lemon and Rosemary

These Baked Chicken Thighs with Lemon and Rosemary are a juicy and flavorful option for a low-sodium, no-carb Sunday meal. The chicken thighs are seasoned with a simple blend of rosemary, lemon, and olive oil, creating a fragrant and tender dish without the need for excess salt or carbs. The roasting process brings out the natural flavors of the chicken, making it a satisfying and easy dish to prepare.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 lemon, thinly sliced
• Freshly cracked black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the chicken thighs on a baking sheet lined with parchment paper.
3. Drizzle the chicken with olive oil and sprinkle with chopped rosemary and black pepper.
4. Arrange lemon slices on top of the chicken thighs.
5. Roast in the oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
6. Let the chicken rest for 5 minutes before serving.

Baked Chicken Thighs with Lemon and Rosemary is a flavorful, low-sodium, no-carb dish that makes a perfect Sunday meal. The lemon and rosemary infuse the chicken with a fresh, aromatic flavor, while the baking process keeps the meat tender and juicy. This simple yet elegant dish is satisfying and requires minimal effort, making it an ideal choice for a relaxed, healthy Sunday dinner.

Roasted Bell Pepper Salad with Feta and Olives

This Roasted Bell Pepper Salad with Feta and Olives is a vibrant, low-sodium, and no-carb dish that’s full of Mediterranean flavors. Roasting the bell peppers brings out their natural sweetness, and they pair perfectly with the tangy feta cheese and briny olives. With a simple lemon vinaigrette, this salad is light, refreshing, and packed with flavor—ideal for a Sunday meal when you’re craving something fresh and satisfying.

Ingredients:

• 3 bell peppers (red, yellow, and orange), sliced
• 1 tablespoon olive oil
• 1 teaspoon freshly cracked black pepper
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the bell pepper slices with 1 tablespoon olive oil and black pepper.
3. Roast in the oven for 20-25 minutes, or until the peppers are tender and slightly charred.
4. In a small bowl, mix the lemon juice and 1 tablespoon olive oil to make the dressing.
5. Once the peppers are roasted, transfer them to a serving dish. Top with crumbled feta cheese, sliced olives, and chopped parsley.
6. Drizzle the dressing over the salad and serve immediately.

Roasted Bell Pepper Salad with Feta and Olives is a light, flavorful, and satisfying dish that’s perfect for a low-sodium, no-carb Sunday meal. The sweetness of the roasted peppers balances perfectly with the tangy feta and briny olives, creating a Mediterranean-inspired salad that’s as vibrant as it is delicious. This refreshing dish is easy to prepare and makes a great side or light main course.

Stuffed Mushrooms with Spinach and Parmesan

These Stuffed Mushrooms with Spinach and Parmesan are a simple yet elegant low-sodium, no-carb dish that makes for a perfect Sunday appetizer or side. The mushrooms are filled with a creamy spinach and Parmesan filling and baked until golden and tender. With their rich flavors and satisfying texture, these stuffed mushrooms offer a healthier, carb-free alternative to traditional stuffed dishes.

Ingredients:

• 12 large mushroom caps, stems removed
• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Freshly cracked black pepper, to taste
• 2 tablespoons cream cheese (optional, for extra creaminess)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the spinach for 2-3 minutes until wilted.
3. Remove from heat and mix in the Parmesan cheese, garlic powder, black pepper, and cream cheese (if using) until well combined.
4. Spoon the spinach mixture into the mushroom caps, pressing down gently to fill them.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
6. Serve hot as an appetizer or side dish.

Stuffed Mushrooms with Spinach and Parmesan are a low-sodium, no-carb delight that’s packed with flavor. The earthy mushrooms provide the perfect base for the creamy, cheesy spinach filling, making these stuffed mushrooms a rich and satisfying dish. They are an excellent choice for a healthy, flavorful Sunday meal or as an appetizer for a light gathering. Quick to prepare and easy to enjoy, they are a great addition to any low-carb, low-sodium menu.

Grilled Shrimp with Garlic and Lemon

Grilled Shrimp with Garlic and Lemon is a flavorful, no-carb, and low-sodium dish that’s both refreshing and satisfying. The shrimp are marinated in a blend of fresh garlic, lemon juice, and olive oil, then grilled to perfection. This simple yet elegant dish is light, healthy, and perfect for a Sunday meal, providing a boost of protein and healthy fats without any added sodium or carbs.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine minced garlic, olive oil, lemon juice, lemon zest, and black pepper.
2. Add the shrimp to the marinade and toss to coat. Let the shrimp marinate in the fridge for at least 20 minutes.
3. Preheat the grill to medium-high heat.
4. Skewer the shrimp or place them directly on the grill. Grill the shrimp for 2-3 minutes on each side until they are opaque and cooked through.
5. Remove the shrimp from the grill and garnish with chopped parsley before serving.

Grilled Shrimp with Garlic and Lemon is a light and delicious no-carb, low-sodium recipe that makes for a perfect Sunday meal. The shrimp are tender and full of flavor, with the garlic and lemon bringing a refreshing zest. It’s an easy-to-make, protein-packed dish that’s both satisfying and health-conscious, offering all the flavor of a rich seafood meal without the added carbs or sodium.

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a flavorful, no-carb, low-sodium dish that’s a great alternative to traditional pasta. The zucchini noodles are crisp and light, paired with a fresh, homemade pesto made from basil, garlic, olive oil, and a sprinkle of Parmesan. This dish offers a fresh and vibrant meal, perfect for a Sunday lunch or dinner that’s both healthy and satisfying.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• Freshly cracked black pepper, to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. In a food processor, combine the basil, Parmesan cheese, garlic, olive oil, and black pepper. Pulse until smooth and creamy.
3. If the pesto is too thick, add a bit of water to reach the desired consistency.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Serve immediately, garnished with extra Parmesan cheese and a squeeze of lemon juice if desired.

Zucchini Noodles with Pesto is a light and refreshing no-carb, low-sodium option that’s bursting with flavor. The zucchini provides a healthy, crunchy base while the pesto offers a rich, aromatic flavor that elevates the dish. This is a great choice for a Sunday meal when you want something flavorful and filling without the carbs or excess sodium.

Eggplant Steaks with Tomato Basil Salsa

Eggplant Steaks with Tomato Basil Salsa are a delicious and nutritious no-carb, low-sodium dish that’s perfect for a hearty Sunday meal. The eggplant steaks are seasoned and roasted until golden and tender, then topped with a fresh, tangy tomato basil salsa. This dish is packed with antioxidants, fiber, and flavor, providing a satisfying, healthy alternative to meat-based meals.

Ingredients:

• 2 medium eggplants, cut into 1-inch thick slices
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Freshly cracked black pepper, to taste
• 1 cup cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush both sides of the eggplant slices with olive oil and sprinkle with garlic powder and black pepper.
3. Place the eggplant slices on a baking sheet and roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden.
4. While the eggplant is roasting, prepare the tomato basil salsa. In a bowl, combine the diced tomatoes, basil, balsamic vinegar, and lemon juice. Stir to combine.
5. Once the eggplant is done, top each slice with a spoonful of the tomato basil salsa and serve immediately.

Eggplant Steaks with Tomato Basil Salsa are a satisfying, no-carb, low-sodium meal that’s perfect for a Sunday dinner. The roasted eggplant steaks offer a rich, meaty texture, while the fresh tomato basil salsa adds a burst of tangy flavor. This dish is not only healthy and light but also packed with flavor, making it a great choice for anyone looking to enjoy a nutritious, satisfying, and carb-free meal.

Lemon Herb Grilled Salmon

Lemon Herb Grilled Salmon is a flavorful, no-carb, and low-sodium option that’s perfect for a healthy and satisfying Sunday dinner. The fresh herbs and citrus marinade infuse the salmon with bright, vibrant flavors while keeping the dish light and healthy. Grilling the salmon adds a delicious smokiness, making it the perfect dish for a special yet easy meal.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped
• 1 teaspoon garlic powder
• Freshly cracked black pepper, to taste

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, lemon zest, parsley, dill, garlic powder, and black pepper.
2. Rub the marinade over the salmon fillets, coating them evenly. Let them marinate for 15-20 minutes.
3. Preheat the grill to medium-high heat.
4. Place the salmon fillets on the grill and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5. Serve immediately, garnished with extra herbs or lemon slices, if desired.

Lemon Herb Grilled Salmon is a perfect no-carb, low-sodium dish for a Sunday meal. The combination of lemon, fresh herbs, and garlic creates a bright, aromatic flavor that pairs beautifully with the natural richness of the salmon. This simple yet delicious recipe makes for a quick and healthy dinner that will leave you feeling satisfied and nourished.

Cauliflower Rice Stir-Fry with Vegetables

Cauliflower Rice Stir-Fry with Vegetables is a light and healthy no-carb, low-sodium alternative to traditional fried rice. Cauliflower rice takes the place of regular rice, offering a low-calorie and low-carb base, while the stir-fried vegetables provide a colorful and nutritious addition. With the savory flavors of soy sauce (low-sodium) and fresh herbs, this dish is perfect for a Sunday lunch or dinner.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1/2 cup peas (optional)
• 1 carrot, grated
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• Freshly cracked black pepper, to taste
• Fresh cilantro or green onions for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor.
2. Heat the olive oil in a large skillet or wok over medium heat.
3. Add the onion, bell pepper, peas, and carrot to the pan and sauté for 5-7 minutes until the vegetables are tender.
4. Add the garlic and cook for an additional 1-2 minutes until fragrant.
5. Stir in the cauliflower rice and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
6. Add the soy sauce, rice vinegar, and black pepper, and stir to combine.
7. Garnish with fresh cilantro or green onions before serving.

Cauliflower Rice Stir-Fry with Vegetables is a delicious and nutritious no-carb, low-sodium dish that’s perfect for a Sunday meal. The cauliflower rice provides a light and healthy base while the colorful vegetables add texture and flavor. This dish is versatile, easy to make, and a great way to enjoy a low-carb, satisfying meal without compromising on taste.

Grilled Asparagus with Balsamic Glaze

Grilled Asparagus with Balsamic Glaze is a simple yet flavorful no-carb, low-sodium dish that makes an excellent side for any Sunday meal. The asparagus is grilled to perfection, bringing out its natural sweetness and smokiness, and is then drizzled with a rich balsamic glaze for a touch of tang and depth. This dish is quick, healthy, and packed with flavor.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Freshly cracked black pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (optional for sweetness)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the asparagus with olive oil and black pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
4. While the asparagus is grilling, combine the balsamic vinegar and honey (if using) in a small saucepan. Bring to a simmer over medium heat, and cook for 5-7 minutes until the mixture thickens and reduces by half.
5. Drizzle the balsamic glaze over the grilled asparagus before serving.

Grilled Asparagus with Balsamic Glaze is a light, flavorful, and easy-to-make no-carb, low-sodium side dish that pairs wonderfully with any main course. The smoky grilled asparagus is complemented perfectly by the tangy sweetness of the balsamic glaze, making it a satisfying and elegant addition to your Sunday meal. This dish is quick to prepare and is sure to impress guests or family alike.

Note: More recipes are coming soon!