Roasting vegetables is a simple yet flavorful way to elevate any meal. By using a salt-free spice blend, you can intensify the natural flavors of your favorite vegetables without overwhelming them with sodium. This particular salt-free seasoning relies on a combination of paprika, herbs, and other spices to provide a vibrant color and bold taste. It’s perfect for anyone looking to reduce sodium intake while still enjoying tasty, roasted dishes. This blend is not only delicious but also healthy, making it a win-win for any home cook.
Ingredients:
For the Salt-Free Spice Blend:
- 2 tablespoons paprika (for color and subtle sweetness)
- 1 tablespoon garlic powder (for savory depth)
- 1 tablespoon onion powder (to enhance the umami)
- 2 teaspoons dried thyme (adds a slightly minty and earthy note)
- 2 teaspoons dried rosemary (provides a pine-like aroma)
- 1 teaspoon dried oregano (for a robust, herbal taste)
- 1 teaspoon ground black pepper (for mild heat)
- 1 teaspoon ground cumin (adds warmth and earthiness)
- 1 teaspoon dried parsley (brightens up the flavors)
- 1 teaspoon smoked paprika (optional, for a smoky twist)
- ½ teaspoon ground coriander (for a citrusy undertone)
- 1 teaspoon dried basil (for a touch of sweetness)
For the Roasted Vegetables:
- 4 cups assorted vegetables (such as carrots, potatoes, bell peppers, zucchini, broccoli, and Brussels sprouts), cut into bite-sized pieces
- 2 tablespoons olive oil (for coating and roasting)
- 3 tablespoons salt-free spice blend (prepared as above)
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make for easy cleanup.
Step 2: In a large mixing bowl, combine the assorted chopped vegetables. Make sure all vegetables are cut to similar sizes to ensure even cooking.
Step 3: Drizzle the olive oil over the vegetables and toss them until they are well-coated.
Step 4: Sprinkle the salt-free spice blend evenly over the oiled vegetables. Mix thoroughly to ensure every piece is well-seasoned.
Step 5: Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, which can cause the vegetables to steam rather than roast.
Step 6: Roast the vegetables in the preheated oven for 25-35 minutes. Toss them halfway through cooking to ensure even browning. The vegetables are done when they are tender and slightly caramelized around the edges.
Step 7: Remove the tray from the oven, let the vegetables cool slightly, and serve warm.
Cooking Note:
To get the best caramelization, make sure to keep the vegetables in a single layer. If you have too many vegetables, use two trays rather than overcrowding one. Overcrowding can lead to steaming instead of roasting, which can affect the texture and flavor.
Serving Suggestions:
Serve the roasted vegetables as a vibrant side dish with grilled chicken, fish, or tofu. They also make a fantastic addition to grain bowls, salads, or wraps. You can toss them with cooked pasta for a quick vegetarian meal or top them with a drizzle of balsamic glaze for added tanginess.
Tips:
- Mix it Up: Feel free to change the vegetables based on what’s in season or what you have on hand. Sweet potatoes, cauliflower, red onions, and cherry tomatoes also work beautifully with this blend.
- Add Fresh Herbs: If you have fresh herbs available, add them to the roasted vegetables during the last 5 minutes of cooking for a burst of freshness. Fresh rosemary or thyme leaves are excellent choices.
- Make it Spicy: For a little heat, add 1/4 teaspoon of cayenne pepper to the spice blend.
- Double the Blend: Make a large batch of the spice mix and store it in an airtight container for up to 3 months. It can be used for more roasted vegetables, grilled meats, or even sprinkled over popcorn for a savory snack.
- Use a Convection Oven: If you have a convection oven setting, use it! It helps the vegetables cook evenly and get extra crispy.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per serving – assuming 4 servings):
- Calories: 120
- Protein: 2 grams
- Sodium: 0 mg (thanks to the salt-free blend)
- Fat: 8 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
Conclusion
This salt-free spice blend is an excellent choice for anyone seeking to add delicious, bold flavors to their roasted vegetables without added sodium. With the right combination of spices, herbs, and some high-quality olive oil, you can achieve a beautifully roasted, healthy side dish that’s sure to please the whole family. It’s a simple yet effective way to get more vegetables onto your plate, and it’s flexible enough to adapt to whatever ingredients you have in your kitchen.
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Love This Salt-Free Blend for Roasting Vegetables
- Total Time: 45 minutes
Ingredients
For the Salt-Free Spice Blend:
- 2 tablespoons paprika (for color and subtle sweetness)
- 1 tablespoon garlic powder (for savory depth)
- 1 tablespoon onion powder (to enhance the umami)
- 2 teaspoons dried thyme (adds a slightly minty and earthy note)
- 2 teaspoons dried rosemary (provides a pine-like aroma)
- 1 teaspoon dried oregano (for a robust, herbal taste)
- 1 teaspoon ground black pepper (for mild heat)
- 1 teaspoon ground cumin (adds warmth and earthiness)
- 1 teaspoon dried parsley (brightens up the flavors)
- 1 teaspoon smoked paprika (optional, for a smoky twist)
- ½ teaspoon ground coriander (for a citrusy undertone)
- 1 teaspoon dried basil (for a touch of sweetness)
For the Roasted Vegetables:
- 4 cups assorted vegetables (such as carrots, potatoes, bell peppers, zucchini, broccoli, and Brussels sprouts), cut into bite-sized pieces
- 2 tablespoons olive oil (for coating and roasting)
- 3 tablespoons salt-free spice blend (prepared as above)
Instructions
Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make for easy cleanup.
Step 2: In a large mixing bowl, combine the assorted chopped vegetables. Make sure all vegetables are cut to similar sizes to ensure even cooking.
Step 3: Drizzle the olive oil over the vegetables and toss them until they are well-coated.
Step 4: Sprinkle the salt-free spice blend evenly over the oiled vegetables. Mix thoroughly to ensure every piece is well-seasoned.
Step 5: Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, which can cause the vegetables to steam rather than roast.
Step 6: Roast the vegetables in the preheated oven for 25-35 minutes. Toss them halfway through cooking to ensure even browning. The vegetables are done when they are tender and slightly caramelized around the edges.
Step 7: Remove the tray from the oven, let the vegetables cool slightly, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 120
- Sodium: 0 mg (thanks to the salt-free blend)
- Protein: 2 grams