Posted on: 31 Mar 2023
Total: 30m | Prep: 10m | Serves: 4
Nutritional Information: 124 calories, 7g fat, 70mg sodium, 13g carbohydrates, 4.5g fiber, 4g protein, 60mg calcium
Spring is here! You can add fresh, colorful and richly flavored vegetables to any meal with this super easy recipe. It is full of nutrients, low in sodium and oxalates and has no added sugar or no uric acid. Roasting vegetables “wakes-up” their flavors. Add these roasted vegetables to a bed of lettuce and you can enjoy a light, but filling lunch.
6 carrots, quartered lengthwise
1 bunch of asparagus, ends trimmed
1 head of broccoli, cut or broken into medium pieces
1 head of cauliflower, cut or broken into medium pieces
2 leeks, green ends removed, halved lengthwise, and divided into three chunks
2 tablespoons olive oil
½ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
1 tablespoon fresh lemon juice
Pinch of salt-free seasoning mix
Preheat the oven to 425 degrees.
1. On a baking pan lined with parchment paper, place the carrots and sprinkle one tablespoon of olive oil on them. Mix the carrots in the oil so everything is coated. Roast for 10 minutes.
2. While the carrots cook, mix the asparagus, broccoli, cauliflower and leeks in the remaining olive oil.
3. Take out the carrots and spread the remaining vegetables into the pan. Season the tops of the vegetables with pepper, paprika, garlic powder and lemon juice. Return to the oven and roast for another 20-25 minutes. Stir the mixture ½ way through.
4. Remove from the oven sprinkle with a pinch of no-salt seasoning, mix well and serve.
SERVE & ENJOY!
For more great recipes, check out our Living Healthy: Fight Kidney Stones with Food Cookbook.
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