Low Sodium Roasted Vegetable Platter

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A Low Sodium Roasted Vegetable Platter is simple to prepare, versatile, and more delicious than you can imagine!

roasted vegetables on a platter

Having low sodium food on hand makes sticking to your low sodium diet easier. In addition to keeping low sodium snacks in my pantry, I roast off a couple of trays of vegetables at the beginning of every week, so I always have a healthy option available. 

These veggies make a tasty side dish, and they’re also delicious chopped and added to an omelet. I spice them with my Salt-Free Taco Seasoning and use them as a taco filling.


roasted vegetables on a platter

Mise en Place

Here’s what you need to make a Low Sodium Roasted Vegetable Platter.

Yellow Squash, sliced 1/4-inch thick

Zucchini, sliced 1/4-inch thick

Carrots, sliced 1/2-inch thick on the bias 

Bell Peppers, cut into 1/2-inch strips

Cherry Tomatoes

Olive Oil

Garlic Powder

Onion Powder


Salt-Free Seasoning


raw vegetables sliced on a white platter


You’ll need these tools to make this recipe.

Baking Sheet

Serving Platter

How to Make Low Sodium Roasted Vegetable Platter  

Roasting vegetables is my favorite way to prepare them. It’s also the easiest. Cooking them at a high temperature – 425F is my go-to – caramelizes them, making them perfectly crisp on the edges yet tender inside. Roasting also brings out the sweetness in vegetables.

To start:

  1. Rinse the vegetables and pat them completely dry before cutting them.
  2. Spray two baking sheets with nonstick spray.
  3. Place the squash and zucchini on one baking sheet.
  4. Place the carrots, bell peppers, and tomatoes on the second baking sheet. 
  5. Drizzle the vegetables with the oil and spices and toss until the vegetables are evenly coated. 
  6. raw vegetables on sheet tray
  7. Roast until vegetables are fork tender and start to brown on the edges, 25-20 minutes.
  8. Remove the sheet tray with the squash from the oven. 
  9. Remove the second sheet tray from the oven and remove the peppers and tomatoes. 
  10. Return the carrots to the oven and cook for an additional 10 minutes, until fork tender.
  11. Remove carrots from the oven and serve with the other vegetables. 
cooked roasted vegetables on a sheet tray

Variations on a Delicious Theme

The easiest way to mix up a roasted vegetable platter is to switch out the vegetables. Let the seasons guide you, as seasonal veggies will have the best flavor. 

I typically roast these with my House Seasoning, a blend of garlic powder, paprika, and pepper. You can also toss in your favorite salt-free seasoning for more flavor. When I roast vegetables for tacos, I toss them with my Salt-Free Taco Seasoning. Tony Chachere’s Creole Seasoning No Salt Seasoning Blend is also delicious on vegetables. If I’m serving this for a party, I add a small bowl of my Low Sodium Ranch Dressing with Greek Yogurt as a dip. 

roasted vegetables on a platter

Low Sodium Roasted Vegetable Platter FAQs 

How do I make sure all the vegetables are properly cooked?

Cut all your veggies, so they’re about the same size and will cook in about the same amount of time. Each vegetable will require a different cooking time so place those with similar cooking times on the same platter. 

If you do put multiple veggies on one baking sheet, keep them separate so you can remove them individually as they’re done. I roast my carrots and tomatoes on the same baking sheet but keep them separate so I can easily scoop them off the baking sheet when they’re done. I return the baking sheet to the oven to finish cooking the carrots.

roasted vegetables on a white platter

Did You Make this Low Sodium Roasted Vegetable Platter?

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