25+ Delicious Sunday Low Sodium Vegetable Recipes for a Healthy Feast

When it comes to preparing a wholesome Sunday meal, vegetables often take center stage. Whether you’re serving a light, nutrient-packed side dish or looking for a vibrant main, vegetables are a versatile and essential part of any healthy meal plan.

However, many traditional recipes can be high in sodium, which can be a concern for those looking to maintain a balanced diet. That’s where low-sodium vegetable recipes come in.

In this blog, we’ll explore over 25 creative and delicious low-sodium vegetable recipes that are perfect for your Sunday spread. From roasted to sautéed, and even fresh salads, these recipes offer incredible flavor without compromising your health.

With simple ingredients and easy-to-follow instructions, you’ll be able to enjoy a variety of vegetable-based dishes that are satisfying, healthy, and gentle on your sodium intake.

These recipes are ideal for anyone looking to reduce their sodium consumption while still enjoying delicious meals that everyone can enjoy.

25+ Delicious Sunday Low Sodium Vegetable Recipes for a Healthy Feast

Eating a low-sodium diet doesn’t mean sacrificing flavor, especially when it comes to vegetables.

With these 25+ Sunday Low Sodium Vegetable Recipes, you can create vibrant, satisfying dishes that are perfect for your weekend meals.

From hearty roasted veggies to fresh salads and light stir-fries, these recipes are versatile, simple to prepare, and packed with nutrients.

So, next Sunday, elevate your meal with one (or more!) of these delicious, heart-healthy vegetable dishes and enjoy a tasty way to nourish your body without the excess sodium.

Roasted Garlic and Herb Veggie Medley

This simple and flavorful roasted garlic and herb veggie medley is a low-sodium dish that combines fresh seasonal vegetables with aromatic garlic and herbs. Roasting brings out the natural sweetness of the vegetables while ensuring minimal sodium. It’s perfect for a relaxing Sunday meal, paired with any protein or served as a stand-alone dish.

Ingredients:

• 2 cups broccoli florets
• 1 cup baby carrots
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon onion powder
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the broccoli, carrots, red bell pepper, and zucchini with olive oil, minced garlic, oregano, thyme, black pepper, and onion powder.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking.
5. Once the vegetables are tender and slightly caramelized, remove from the oven.
6. Garnish with freshly chopped parsley and serve warm.

This Roasted Garlic and Herb Veggie Medley is a delicious and nutritious low-sodium option for your Sunday meal. The combination of roasted vegetables and fragrant herbs creates a dish that’s full of flavor without relying on added salt. It’s a great way to enjoy the natural taste of vegetables while maintaining a healthy, sodium-conscious diet. This recipe can easily be customized with your favorite vegetables and herbs, making it a versatile choice for any season.

Lemon and Basil Cauliflower Rice

Lemon and Basil Cauliflower Rice is a refreshing, light, and satisfying low-sodium dish that pairs well with a variety of main courses. The cauliflower rice offers a healthy alternative to traditional grains while the fresh lemon and basil provide a burst of vibrant flavor. It’s an excellent side dish for any Sunday gathering or a simple, nutritious weeknight meal.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh basil, finely chopped
• Zest and juice of 1 lemon
• 1/2 teaspoon black pepper
• A pinch of red pepper flakes (optional)
• Fresh lemon wedges for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add the grated cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still firm.
3. Add the garlic powder, fresh basil, lemon zest, lemon juice, black pepper, and red pepper flakes (if using).
4. Stir to combine and cook for an additional 2-3 minutes until everything is well mixed and heated through.
5. Remove from heat and serve, garnished with fresh lemon wedges.

This Lemon and Basil Cauliflower Rice is a fantastic low-sodium side dish that offers a delightful balance of citrusy freshness and herbal aromas. The cauliflower provides a grain-free, low-carb alternative to traditional rice, making it an excellent option for those watching their sodium intake. Whether paired with a protein or served alongside roasted vegetables, this dish is light, healthy, and full of flavor, making it a perfect addition to your Sunday meals.

Sweet Potato and Spinach Stir-Fry

Sweet Potato and Spinach Stir-Fry is a colorful, nutrient-packed low-sodium dish that combines the sweetness of roasted sweet potatoes with the richness of fresh spinach. This quick and easy recipe is perfect for those looking for a healthy, flavorful meal with minimal salt. It’s a satisfying vegetarian option that works great for lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cups fresh spinach
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the diced sweet potatoes with half of the olive oil, cumin, smoked paprika, turmeric, and black pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes in the oven for 25-30 minutes, turning once halfway through, until they are tender and lightly browned.
4. While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat.
5. Add the sliced onion and sauté for 5-7 minutes until softened and golden brown.
6. Add the fresh spinach to the skillet and cook for another 2-3 minutes until wilted.
7. Once the sweet potatoes are done, add them to the skillet with the onions and spinach. Stir in the apple cider vinegar and mix well.
8. Cook for an additional 2-3 minutes to combine all flavors.
9. Garnish with fresh cilantro before serving.

Sweet Potato and Spinach Stir-Fry is a vibrant, nutrient-dense dish that’s perfect for a Sunday meal. With its sweet and savory combination, it offers a balanced dose of vitamins and minerals without the need for excess sodium. The earthy spinach and tender sweet potatoes make a satisfying pairing, while the spices and vinegar add depth and brightness to the dish. This is an excellent recipe for anyone looking to maintain a low-sodium diet while enjoying delicious, wholesome food.

Zucchini and Tomato Basil Sauté

This Zucchini and Tomato Basil Sauté is a light, refreshing, and naturally low-sodium dish that highlights the flavors of fresh summer vegetables. The sautéed zucchini is paired with juicy tomatoes and fresh basil, creating a dish that’s both satisfying and healthy. Perfect as a side or a light main course, it’s a great option for a Sunday meal when you want something quick, nutritious, and full of flavor.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh basil, chopped
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add the zucchini rounds and cook for 5-7 minutes, stirring occasionally, until the zucchini starts to soften and turn golden.
4. Add the halved cherry tomatoes, oregano, black pepper, and red pepper flakes. Cook for an additional 5 minutes, allowing the tomatoes to release their juices and soften.
5. Stir in the fresh basil and balsamic vinegar (if using), cooking for 1-2 more minutes.
6. Remove from heat and serve warm, garnished with additional fresh basil if desired.

The Zucchini and Tomato Basil Sauté is an easy and delicious low-sodium dish that celebrates the natural sweetness of summer vegetables. The zucchini provides a mild base while the tomatoes burst with flavor, complemented by the fragrant basil and a hint of balsamic vinegar for depth. This dish is a perfect, light addition to any Sunday meal, whether as a standalone main or paired with a protein for a well-rounded dinner. It’s an excellent way to enjoy fresh, seasonal vegetables while keeping sodium levels in check.

Spicy Roasted Brussels Sprouts and Carrots

This Spicy Roasted Brussels Sprouts and Carrots recipe offers a flavorful, low-sodium way to enjoy two hearty vegetables with a kick. Roasting brings out the natural sweetness of the Brussels sprouts and carrots while the spices add a touch of heat, creating a well-balanced side dish that’s both satisfying and nutritious. Perfect for those who love a bit of spice without the added sodium.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 medium carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and carrots with olive oil, smoked paprika, cumin, cayenne pepper, and black pepper.
3. Spread the vegetables evenly on a baking sheet, ensuring they are in a single layer.
4. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges.
5. Once done, drizzle with apple cider vinegar and stir to combine.
6. Garnish with freshly chopped parsley before serving.

The Spicy Roasted Brussels Sprouts and Carrots recipe brings together a delicious balance of spicy, smoky, and tangy flavors, all while keeping sodium levels low. Roasting enhances the natural sweetness of these vegetables, while the cayenne and smoked paprika add an exciting kick. This dish is perfect for anyone looking to enjoy a spicy and healthy side that doesn’t rely on salt for flavor. It’s a great way to spice up your Sunday dinner and offers a fun twist on traditional vegetable sides.

Cucumber, Avocado, and Tomato Salad

This Cucumber, Avocado, and Tomato Salad is a vibrant and refreshing low-sodium dish that’s ideal for a light and healthy Sunday meal. The cool, crisp cucumber combines perfectly with creamy avocado and juicy tomatoes, while a zesty lemon dressing ties everything together. It’s quick to prepare, nutritious, and can be enjoyed as a side or light lunch on a warm day.

Ingredients:

• 1 large cucumber, diced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh cilantro, chopped for garnish (optional)

Instructions:

1. In a large bowl, combine the diced cucumber, avocado, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, black pepper, and garlic powder to create the dressing.
3. Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
4. Garnish with fresh cilantro, if desired, and serve immediately.

The Cucumber, Avocado, and Tomato Salad is a delightful low-sodium dish that’s packed with freshness and healthy fats. The creamy avocado contrasts beautifully with the crunch of cucumber and the juiciness of tomatoes, creating a satisfying combination of textures. The light lemon dressing enhances the natural flavors without overwhelming the dish with excess salt, making it a perfect option for a healthy and refreshing Sunday meal. Whether enjoyed on its own or as part of a larger spread, this salad is both simple and delicious.

Garlic and Herb Roasted Beets

Garlic and Herb Roasted Beets are a simple, flavorful, and low-sodium dish that highlights the earthy sweetness of fresh beets. Roasting enhances their natural flavors while the garlic and herbs add a savory touch. This dish is perfect for a Sunday dinner or as a healthy side to complement your favorite main course.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the beet wedges with olive oil, garlic, thyme, rosemary, and black pepper until evenly coated.
3. Spread the beets on a baking sheet in a single layer.
4. Roast for 35-40 minutes, flipping halfway through, until the beets are tender and slightly caramelized.
5. Drizzle with balsamic vinegar before serving.
6. Garnish with freshly chopped parsley and serve warm.

Garlic and Herb Roasted Beets are an easy yet elegant low-sodium side dish that is full of flavor. The earthy sweetness of roasted beets pairs beautifully with the fragrant herbs and garlic, while the balsamic vinegar adds a tangy finish. This dish is a wonderful way to enjoy the health benefits of beets without needing to add excessive salt. Whether served alongside roasted meats or as a vegetarian main, this roasted beet recipe will brighten up any Sunday meal with its vibrant colors and rich flavors.

Sautéed Kale and Mushrooms with Lemon

Sautéed Kale and Mushrooms with Lemon is a simple, nutrient-packed, and low-sodium dish that offers the perfect balance of earthy flavors and fresh brightness. The hearty kale pairs beautifully with meaty mushrooms, while the lemon adds a burst of acidity. This dish is both satisfying and nutritious, making it a great choice for a light yet filling Sunday meal.

Ingredients:

• 4 cups fresh kale, torn into pieces (stems removed)
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and become tender.
4. Add the torn kale to the skillet, tossing to combine with the mushrooms. Cook for an additional 5-7 minutes, stirring occasionally, until the kale is wilted and tender.
5. Season with black pepper and crushed red pepper flakes (if using).
6. Stir in the lemon juice and zest, and cook for another 1-2 minutes to combine the flavors.
7. Serve warm as a side dish or light main course.

This Sautéed Kale and Mushrooms with Lemon is a quick and healthy low-sodium dish that’s packed with vitamins, fiber, and flavor. The earthy mushrooms complement the vibrant kale, while the lemon adds a fresh and zesty touch. It’s a perfect side dish to serve alongside grilled proteins or a satisfying vegetarian meal. This recipe is simple, full of nutrition, and sure to please anyone seeking a flavorful, sodium-conscious option for their Sunday meal.

Carrot and Cabbage Slaw with Apple Cider Vinegar Dressing

This Carrot and Cabbage Slaw with Apple Cider Vinegar Dressing is a tangy, crunchy, and vibrant low-sodium dish that’s perfect for a light and refreshing side salad. The combination of crisp cabbage and sweet carrots is tossed in a tangy apple cider vinegar dressing, making it a great addition to any Sunday meal, whether served alongside grilled meats or as part of a vegetarian spread.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded cabbage and shredded carrots.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey (if using), and black pepper until well combined.
3. Pour the dressing over the cabbage and carrots and toss to coat evenly.
4. Let the slaw sit for at least 10-15 minutes to allow the flavors to meld.
5. Garnish with freshly chopped parsley before serving.

The Carrot and Cabbage Slaw with Apple Cider Vinegar Dressing is a simple, fresh, and flavorful low-sodium side that adds a crunchy texture to any meal. The tangy apple cider vinegar dressing enhances the natural sweetness of the carrots and the crunchiness of the cabbage. This slaw is not only low in sodium but also full of vitamins and fiber, making it a great addition to a healthy Sunday spread. Whether served with grilled chicken, fish, or as a vegetarian option, this slaw is sure to be a crowd-pleaser.

Roasted Sweet Potatoes with Cinnamon and Nutmeg

Roasted Sweet Potatoes with Cinnamon and Nutmeg are a warm, comforting, and naturally low-sodium side dish that enhances the natural sweetness of sweet potatoes with aromatic spices. This dish is perfect for a Sunday meal, providing a healthy and satisfying option that’s both easy to make and packed with nutrients. The cinnamon and nutmeg add depth and warmth, making this dish a delightful addition to any occasion.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with olive oil, cinnamon, nutmeg, black pepper, and maple syrup (if using) until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized on the edges.
5. Garnish with freshly chopped parsley and serve warm.

Roasted Sweet Potatoes with Cinnamon and Nutmeg is a perfect low-sodium dish that combines the natural sweetness of sweet potatoes with the warm, comforting flavors of cinnamon and nutmeg. Roasting enhances the sweet potatoes’ texture, creating a tender inside with crispy edges. This dish is great as a side or a light main course, especially when paired with roasted meats or a salad. It’s a healthy, flavorful, and satisfying way to enjoy sweet potatoes without relying on excessive salt, making it an excellent choice for a Sunday meal.

Lemon and Garlic Roasted Asparagus

Lemon and Garlic Roasted Asparagus is a simple yet flavorful low-sodium side dish that perfectly showcases the tender crunch of fresh asparagus. The garlic and lemon add a zesty punch that enhances the natural taste of the asparagus without overpowering it. It’s a versatile and healthy option that pairs well with a variety of main dishes, making it an ideal choice for a Sunday meal.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place the trimmed asparagus on a baking sheet and drizzle with olive oil. Toss to coat evenly.
3. Sprinkle with minced garlic, lemon zest, black pepper, and crushed red pepper flakes (if using).
4. Roast in the oven for 12-15 minutes, until the asparagus is tender and lightly browned on the edges.
5. Drizzle with lemon juice and garnish with fresh parsley before serving.

Lemon and Garlic Roasted Asparagus is a quick, easy, and delicious low-sodium side dish that brings out the best in fresh asparagus. The garlic and lemon provide a fragrant and tangy flavor that enhances the asparagus without the need for added salt. This dish is a great addition to a Sunday meal, whether served alongside grilled fish, chicken, or as part of a vegetarian spread. It’s a healthy, vibrant, and simple way to enjoy asparagus, making it a perfect low-sodium choice for any occasion.

Spicy Roasted Cauliflower with Turmeric and Cumin

Spicy Roasted Cauliflower with Turmeric and Cumin is a bold, flavorful, and low-sodium vegetable dish that packs a punch. The earthy cauliflower is seasoned with aromatic turmeric and cumin, then roasted to perfection. This dish is a great way to enjoy cauliflower in a more exciting and dynamic form, offering a satisfying, spice-infused experience for a healthy Sunday meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon lemon juice
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, black pepper, and cayenne pepper (if using) until evenly coated.
3. Spread the cauliflower in a single layer on a baking sheet.
4. Roast for 20-25 minutes, turning halfway through, until the cauliflower is golden and tender.
5. Drizzle with lemon juice and garnish with freshly chopped cilantro before serving.

Spicy Roasted Cauliflower with Turmeric and Cumin is a bold and aromatic dish that transforms simple cauliflower into a flavorful, low-sodium side. The spices elevate the natural taste of the cauliflower, giving it a warm, earthy flavor with a hint of heat. This dish is a great addition to a Sunday meal, whether enjoyed as a standalone dish or served alongside other roasted vegetables or grilled proteins. It’s a healthy, satisfying option for those who enjoy a bit of spice without compromising on flavor or sodium.

Lemon Zest and Minted Green Beans

Lemon Zest and Minted Green Beans offer a refreshing, vibrant, and low-sodium side dish with a delightful burst of citrus and a cool mint finish. The tender green beans are lightly sautéed and then tossed with lemon zest and fresh mint, creating a perfect balance of flavors that are both fresh and satisfying. This is a great vegetable dish for a Sunday meal, especially when paired with grilled meats or as part of a Mediterranean-inspired spread.

Ingredients:

• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh mint leaves, chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Bring a pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, until tender-crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cooked green beans and sauté for 2-3 minutes.
3. Add the lemon zest, lemon juice, fresh mint, black pepper, and red pepper flakes (if using). Toss well to coat.
4. Remove from heat and serve warm, garnished with additional mint if desired.

Lemon Zest and Minted Green Beans are a refreshing and flavorful low-sodium dish that brings a burst of freshness to your plate. The combination of zesty lemon and fragrant mint pairs beautifully with the crisp green beans, making this side dish perfect for a light and healthy Sunday meal. Whether served with grilled chicken, seafood, or a vegetarian main, these green beans are a vibrant addition to any meal, offering a balance of flavors that will leave you feeling satisfied without the need for extra salt.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze is a low-sodium side dish that combines the earthy flavor of Brussels sprouts with the sweet tanginess of balsamic vinegar. Roasting the sprouts caramelizes their natural sugars, while the balsamic glaze adds a rich, slightly sweet finish. This dish is not only delicious but also packed with nutrients, making it an ideal addition to any Sunday meal.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, black pepper, and garlic powder.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until golden and crispy on the edges.
5. In a small saucepan, heat the balsamic vinegar over medium heat and cook for 2-3 minutes until it thickens into a glaze.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and garnish with fresh thyme leaves.
7. Serve warm.

Roasted Brussels Sprouts with Balsamic Glaze is a rich, flavorful, and low-sodium vegetable dish that elevates the natural sweetness of Brussels sprouts. The crispy roasted edges and the sweet-tangy balsamic glaze create a satisfying contrast, making this dish an excellent choice for a Sunday meal. Whether served alongside roasted meats, pasta, or grains, this dish is sure to be a hit at the table. The addition of fresh thyme adds a touch of herbaceous flavor, rounding out the dish for a well-balanced and delicious option.

Spicy Roasted Carrots with Cumin and Coriander

Spicy Roasted Carrots with Cumin and Coriander offer a bold, flavorful twist on the classic roasted carrot dish. The natural sweetness of the carrots is complemented by the warm, earthy spices of cumin and coriander, with a hint of heat from cayenne pepper. This low-sodium side dish is a perfect addition to your Sunday meal, providing a delicious and healthy way to enjoy root vegetables.

Ingredients:

• 6 medium carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrot sticks with olive oil, cumin, coriander, cayenne pepper (if using), and black pepper until evenly coated.
3. Spread the carrots on a baking sheet in a single layer.
4. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and caramelized.
5. Garnish with freshly chopped cilantro before serving.

Spicy Roasted Carrots with Cumin and Coriander bring a bold, spicy kick to your table while maintaining a low-sodium profile. The warming spices of cumin and coriander, combined with the slight heat from cayenne, complement the natural sweetness of the carrots perfectly. This dish is a flavorful and satisfying way to enjoy carrots without the need for added salt. It’s a great side dish for Sunday meals, pairing wonderfully with roasted meats, grains, or even as part of a vegetarian spread. The fresh cilantro garnish adds a burst of freshness, rounding out this flavorful, nutrient-rich dish.

Note: More recipes are coming soon!