15 Delicious Holiday Low Sodium Recipes Everyone Will Love

The holiday season is all about comforting, flavorful meals, but high sodium can be a concern for many.

Dutch ovens are perfect for cooking hearty, festive dishes with even heat and minimal effort.

Low sodium holiday recipes allow you to enjoy classic flavors while keeping meals heart-healthy.

From savory roasts and soups to casseroles and sides, Dutch ovens make it easy to prepare crowd-pleasing dishes.

In this article, we’ve gathered 15 holiday low sodium Dutch oven recipes that are delicious, simple, and perfect for celebrating with family and friends.

15 Delicious Holiday Low Sodium Recipes Everyone Will Love

Low sodium holiday cooking doesn’t mean sacrificing flavor or festivity.

These 15 Dutch oven recipes prove you can make hearty, delicious meals while keeping sodium levels in check.

From mains to sides, soups to casseroles, there’s a recipe for every holiday occasion.

Using fresh ingredients, herbs, and spices naturally enhances taste without added salt.

Dutch ovens provide even cooking and rich, comforting flavors.

Enjoy a healthy, heart-conscious holiday season with these festive, flavorful, and low sodium recipes.

Holiday Dutch Oven Herb-Roasted Chicken

This dish is juicy, flavorful, and perfect for holiday dinners.

It combines a whole chicken with fresh herbs, garlic, and olive oil, cooked slowly in a Dutch oven.

The chicken is tender, aromatic, and naturally savory without added salt.

Every bite tastes herbaceous, moist, and comforting.

Ingredients

• 1 whole chicken (3–4 lbs)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 cup low-sodium chicken broth
• 1 lemon, quartered
• 1 onion, quartered

Instructions

• Preheat oven to 375°F (190°C).
  Heat the Dutch oven on the stovetop with olive oil for 1–2 minutes.
• Pat the chicken dry and rub with garlic, black pepper, thyme, rosemary, and paprika.
  Stuff the cavity with lemon and onion quarters.
• Place the chicken breast-side up in the Dutch oven.
  Pour chicken broth around the chicken to keep it moist.
• Cover with the lid and roast in the oven for 1 hour 15 minutes.
  Check for internal temperature; it should reach 165°F (74°C).
• Remove the lid and roast for an additional 10 minutes to crisp the skin.
  Let the chicken rest for 10 minutes before carving.

This herb-roasted chicken is tender, juicy, and aromatic.

It tastes herbaceous, naturally savory, and comforting.

It is perfect for a holiday centerpiece or festive family meal.

A low-sodium, classic holiday dish that highlights natural flavors beautifully.

Holiday Dutch Oven Vegetable Stew

This stew is hearty, colorful, and full of holiday flavors.

It combines root vegetables, herbs, and low-sodium broth, slowly simmered in a Dutch oven.

The vegetables are tender, flavorful, and naturally savory without added salt.

Every bite tastes earthy, aromatic, and wholesome.

Ingredients

• 2 cups carrots, diced
• 2 cups parsnips, diced
• 2 cups sweet potatoes, diced
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups low-sodium vegetable broth

Instructions

• Heat olive oil in a Dutch oven over medium heat.
  Add onions, garlic, and celery and sauté for 5 minutes until softened.
• Add carrots, parsnips, and sweet potatoes to the Dutch oven.
  Stir in black pepper, thyme, and rosemary.
• Pour in the vegetable broth and bring to a gentle boil.
  Reduce heat to low, cover, and simmer for 30–40 minutes until vegetables are tender.
• Stir occasionally to ensure even cooking and prevent sticking.
  Adjust seasoning with additional herbs if desired.

This vegetable stew is hearty, aromatic, and wholesome.

It tastes earthy, naturally savory, and slightly sweet from root vegetables.

It is perfect as a low-sodium, festive side or main dish.

A comforting, nutrient-rich Dutch oven recipe for holiday gatherings.

Holiday Dutch Oven Apple Cider Pork Roast

This dish is tender, flavorful, and naturally aromatic.

It combines a pork roast with apple cider, garlic, and herbs, cooked slowly in a Dutch oven.

The pork is juicy, subtly sweet, and savory without added salt.

Every bite tastes tender, flavorful, and festive.

Ingredients

• 3 lb pork shoulder or loin
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 cup unsweetened apple cider
• 1 onion, sliced
• 2 apples, sliced

Instructions

• Preheat oven to 350°F (175°C).
  Heat olive oil in a Dutch oven over medium heat.
• Rub pork with garlic, black pepper, rosemary, and thyme.
  Sear pork on all sides in the Dutch oven for 3–4 minutes per side.
• Add sliced onions and apples around the pork.
  Pour apple cider into the Dutch oven, covering the bottom.
• Cover the Dutch oven with its lid and transfer to the oven.
  Roast for 1 hour 30 minutes, basting occasionally with pan juices.
• Remove lid and roast an additional 15 minutes to brown the top.
  Allow pork to rest for 10 minutes before slicing.

This apple cider pork roast is juicy, tender, and aromatic.

It tastes subtly sweet, savory, and festive.

It is perfect as a main dish for holiday dinners or family celebrations.

A low-sodium, flavorful, and elegant Dutch oven recipe.

Holiday Dutch Oven Lentil and Vegetable Bake

This dish is hearty, nutritious, and naturally flavorful.

It combines lentils, root vegetables, and herbs baked slowly in a Dutch oven.

The dish is low in sodium but packed with savory and aromatic flavors.

Every bite tastes earthy, wholesome, and satisfying.

Ingredients

• 1 ½ cups green or brown lentils, rinsed
• 2 cups carrots, diced
• 1 cup parsnips, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups low-sodium vegetable broth

Instructions

• Preheat oven to 375°F (190°C).
  Heat olive oil in a Dutch oven over medium heat.
• Sauté onions and garlic for 3–4 minutes until fragrant.
  Add carrots and parsnips and cook for 5 minutes.
• Stir in lentils, black pepper, thyme, and rosemary.
  Pour in vegetable broth and bring to a gentle simmer.
• Cover the Dutch oven with the lid and transfer to the oven.
  Bake for 40–45 minutes until lentils are tender and vegetables are soft.
• Stir gently before serving to combine flavors evenly.

This lentil and vegetable bake is hearty, nutritious, and satisfying.

It tastes earthy, aromatic, and wholesome.

It is perfect as a low-sodium main dish or holiday side.

A warm, festive, and comforting Dutch oven recipe.

Holiday Dutch Oven Cranberry Chicken Stew

This dish is tangy, savory, and festive.

It combines chicken, cranberries, and root vegetables in a slow-cooked Dutch oven stew.

The cranberries provide natural sweetness, balancing savory flavors without added salt.

Every bite tastes juicy, tangy, and aromatic.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups carrots, diced
• 2 cups parsnips, diced
• 1 cup onion, chopped
• 1 cup fresh cranberries
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme
• 4 cups low-sodium chicken broth

Instructions

• Heat olive oil in a Dutch oven over medium heat.
  Sear chicken thighs for 4–5 minutes per side until lightly browned.
• Remove chicken and sauté onions, garlic, carrots, and parsnips for 5–6 minutes.
  Stir in black pepper and thyme.
• Return chicken to the Dutch oven and add fresh cranberries.
  Pour in low-sodium chicken broth and bring to a gentle simmer.
• Cover the Dutch oven and cook on low heat for 35–40 minutes until chicken is cooked through and vegetables are tender.
• Remove from heat and let stew rest for 5 minutes before serving.

This cranberry chicken stew is tender, flavorful, and festive.

It tastes savory, slightly sweet, and aromatic.

It is perfect as a holiday main dish or family meal.

A low-sodium, wholesome, and comforting Dutch oven recipe for celebrations

Holiday Dutch Oven Moroccan-Spiced Vegetable Stew

This dish is warm, aromatic, and packed with holiday spices.

It combines root vegetables, chickpeas, and Moroccan spices simmered slowly in a Dutch oven.

The flavors are rich, earthy, and naturally savory without added salt.

Every bite tastes aromatic, tender, and comforting.

Ingredients

• 2 cups carrots, diced
• 1 cup sweet potatoes, diced
• 1 cup butternut squash, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• 4 cups low-sodium vegetable broth

Instructions

• Heat olive oil in a Dutch oven over medium heat.
  Add onions and garlic, sauté for 3–4 minutes until fragrant and softened.
• Add carrots, sweet potatoes, and butternut squash.
  Stir in black pepper, cumin, coriander, and cinnamon, coating vegetables evenly.
• Add chickpeas and pour in vegetable broth.
  Bring the mixture to a gentle simmer over medium heat.
• Cover the Dutch oven and reduce heat to low.
  Simmer for 30–35 minutes until vegetables are tender.
• Stir gently before serving to distribute flavors evenly.
  Garnish with fresh parsley if desired.

This Moroccan-spiced vegetable stew is hearty, aromatic, and flavorful.

It tastes earthy, mildly spiced, and naturally savory.

It is perfect as a festive vegetarian main or side dish.

A low-sodium, colorful, and nutrient-rich holiday Dutch oven recipe.

Holiday Dutch Oven Honey Glazed Carrots and Parsnips

This dish is sweet, tender, and festive.

It combines carrots and parsnips with honey, olive oil, and herbs, slowly roasted in a Dutch oven.

The natural sweetness of the vegetables shines without added salt.

Every bite tastes tender, naturally sweet, and aromatic.

Ingredients

• 2 cups carrots, sliced
• 2 cups parsnips, sliced
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp black pepper
• 1 tsp dried thyme
• ½ tsp cinnamon

Instructions

• Preheat the oven to 375°F (190°C).
  Heat olive oil in a Dutch oven over medium heat for 1–2 minutes.
• Add carrots and parsnips, tossing to coat with oil.
  Sprinkle with black pepper, thyme, and cinnamon.
• Drizzle honey evenly over vegetables and stir gently.
  Cover the Dutch oven with its lid.
• Roast in the oven for 25–30 minutes until vegetables are tender and slightly caramelized.
  Remove the lid and roast an additional 5 minutes for slight browning.
• Remove from oven and let cool slightly before serving.

These honey-glazed vegetables are tender, sweet, and aromatic.

They taste naturally sweet, earthy, and lightly spiced.

They are perfect as a holiday side dish or festive accompaniment.

A low-sodium, visually appealing, and flavorful Dutch oven recipe.

Holiday Dutch Oven Chicken and Root Vegetable Casserole

This dish is hearty, flavorful, and comforting.

It combines chicken thighs, root vegetables, and herbs, slowly baked in a Dutch oven.

The chicken is tender, and vegetables absorb rich, aromatic flavors without added salt.

Every bite tastes juicy, savory, and festive.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups carrots, diced
• 1 cup parsnips, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup low-sodium chicken broth

Instructions

• Preheat the oven to 375°F (190°C).
  Heat olive oil in a Dutch oven over medium heat.
• Season chicken with black pepper, thyme, and rosemary.
  Sear chicken thighs for 4–5 minutes per side until lightly browned.
• Remove chicken and sauté onions, garlic, carrots, and parsnips for 5–6 minutes.
  Stir occasionally to avoid burning.
• Return chicken to the Dutch oven and pour in chicken broth.
  Cover the Dutch oven and bake in the oven for 35–40 minutes.
• Check that chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  Remove from oven and let rest for 5 minutes before serving.

This chicken and root vegetable casserole is tender, savory, and festive.

It tastes aromatic, naturally seasoned, and comforting.

It is perfect as a main dish for holiday dinners or family celebrations.

A low-sodium, hearty Dutch oven recipe for festive meals.

Holiday Dutch Oven Sweet Potato and Apple Cider Bake

This dish is sweet, lightly spiced, and festive.

It combines sweet potatoes, apples, and apple cider, slowly baked in a Dutch oven.

The natural sweetness of the ingredients shines without added salt.

Every bite tastes tender, aromatic, and naturally sweet.

Ingredients

• 3 cups sweet potatoes, diced
• 2 apples, diced
• 2 tbsp olive oil
• 1 cup unsweetened apple cider
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp black pepper

Instructions

• Preheat the oven to 375°F (190°C).
  Heat olive oil in a Dutch oven over medium heat.
• Add sweet potatoes and apples, tossing gently to coat with olive oil.
  Sprinkle cinnamon, nutmeg, and black pepper over the mixture.
• Pour apple cider evenly over the ingredients.
  Cover the Dutch oven with its lid.
• Bake in the oven for 35–40 minutes until sweet potatoes are tender and apples are slightly caramelized.
  Remove the lid and bake an additional 5 minutes for slight browning.
• Remove from oven and let cool slightly before serving.

This sweet potato and apple cider bake is tender, sweet, and aromatic.

It tastes naturally sweet, lightly spiced, and festive.

It is perfect as a holiday side dish or dessert alternative.

A low-sodium, wholesome, and visually appealing Dutch oven recipe.

Holiday Dutch Oven Mushroom and Barley Stew

This dish is earthy, hearty, and flavorful.

It combines mushrooms, barley, and vegetables simmered slowly in a Dutch oven.

The stew is naturally savory without added salt, highlighting earthy flavors.

Every bite tastes tender, aromatic, and satisfying.

Ingredients

• 2 cups mushrooms, sliced
• 1 cup pearl barley
• 1 cup carrots, diced
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme
• 4 cups low-sodium vegetable broth

Instructions

• Heat olive oil in a Dutch oven over medium heat.
  Sauté onions, garlic, carrots, and celery for 5–6 minutes until softened.
• Add mushrooms and cook for another 3–4 minutes until tender.
  Stir in black pepper and thyme.
• Add barley and pour in vegetable broth.
  Bring to a gentle simmer over medium heat.
• Cover the Dutch oven and reduce heat to low.
  Simmer for 35–40 minutes until barley is cooked and vegetables are tender.
• Stir gently before serving to combine flavors evenly.

This mushroom and barley stew is hearty, tender, and aromatic.

It tastes earthy, naturally savory, and comforting.

It is perfect as a low-sodium main dish or festive side.

A nutrient-rich, wholesome, and hearty Dutch oven recipe for holiday celebrations

Holiday Dutch Oven Garlic Herb Beef Roast

This dish is tender, savory, and perfect for festive dinners.

It combines a beef roast with garlic, herbs, and vegetables, slowly cooked in a Dutch oven.

The meat is juicy, aromatic, and naturally flavorful without added salt.

Every bite tastes rich, hearty, and comforting.

Ingredients

• 3 lb beef roast (chuck or ribeye)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 cups carrots, chopped
• 2 cups parsnips, chopped
• 1 cup onion, chopped
• 2 cups low-sodium beef broth

Instructions

• Preheat oven to 350°F (175°C).
  Heat olive oil in a Dutch oven over medium heat.
• Pat beef roast dry and rub with minced garlic, black pepper, rosemary, and thyme.
  Sear roast on all sides for 4–5 minutes until browned.
• Add chopped carrots, parsnips, and onion around the roast.
  Pour low-sodium beef broth into the Dutch oven.
• Cover with the lid and transfer to the oven.
  Roast for 1 hour 30 minutes, basting occasionally with pan juices.
• Remove the lid and roast an additional 10–15 minutes to brown the top.
  Let beef rest for 10 minutes before slicing.

This garlic herb beef roast is tender, juicy, and flavorful.

It tastes savory, herbaceous, and rich.

It is perfect for holiday dinners or festive gatherings.

A low-sodium, elegant Dutch oven recipe for special occasions.

Holiday Dutch Oven Turkey and Root Vegetable Stew

This dish is hearty, aromatic, and festive.

It combines turkey breast or thighs with root vegetables and herbs in a Dutch oven.

The turkey is tender, and the vegetables absorb rich flavors naturally.

Every bite tastes savory, tender, and comforting.

Ingredients

• 1 ½ lb turkey breast or thighs
• 2 cups carrots, diced
• 1 cup parsnips, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage
• 4 cups low-sodium chicken broth

Instructions

• Heat olive oil in a Dutch oven over medium heat.
  Season turkey with black pepper, thyme, and sage.
• Sear turkey on all sides for 4–5 minutes until lightly browned.
  Remove turkey and sauté onions, garlic, carrots, and parsnips for 5–6 minutes.
• Return turkey to the Dutch oven and pour in chicken broth.
  Bring to a gentle simmer over medium heat.
• Cover and cook on low heat for 35–40 minutes until turkey is fully cooked and vegetables are tender.
• Remove from heat and let stew rest for 5 minutes before serving.

This turkey and root vegetable stew is tender, savory, and festive.

It tastes naturally flavorful, hearty, and aromatic.

It is perfect for holiday meals or family celebrations.

A low-sodium, comforting Dutch oven recipe full of warmth and aroma.

Holiday Dutch Oven Apple Cinnamon Pork Roast

This dish is sweet, aromatic, and tender.

It combines pork loin or shoulder with apples, cinnamon, and herbs in a Dutch oven.

The pork is juicy, subtly sweet, and naturally savory.

Every bite tastes tender, festive, and comforting.

Ingredients

• 3 lb pork shoulder or loin
• 2 apples, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp cinnamon
• 1 cup unsweetened apple cider

Instructions

• Preheat oven to 350°F (175°C).
  Heat olive oil in a Dutch oven over medium heat.
• Rub pork with garlic, black pepper, rosemary, and cinnamon.
  Sear pork on all sides for 4–5 minutes until golden brown.
• Add apple slices around the pork and pour apple cider into the Dutch oven.
  Cover with the lid.
• Bake for 1 hour 30 minutes, basting occasionally with pan juices.
  Remove lid and roast for an additional 10 minutes to slightly brown the top.
• Let pork rest for 10 minutes before slicing.

This apple cinnamon pork roast is tender, sweet, and aromatic.

It tastes naturally savory, subtly sweet, and festive.

It is perfect for holiday dinners or special family gatherings.

A low-sodium, flavorful, and elegant Dutch oven recipe.

Holiday Dutch Oven Vegetable Lentil Curry

This dish is hearty, aromatic, and festive.

It combines lentils, seasonal vegetables, and Indian-inspired spices, slowly simmered in a Dutch oven.

The flavors are naturally savory and aromatic without added salt.

Every bite tastes earthy, mildly spiced, and satisfying.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 cups carrots, diced
• 1 cup sweet potatoes, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp cinnamon
• 4 cups low-sodium vegetable broth

Instructions

• Heat olive oil in a Dutch oven over medium heat.
  Sauté onions and garlic for 3–4 minutes until softened and fragrant.
• Add carrots and sweet potatoes, stirring to coat with oil and spices.
  Sprinkle black pepper, turmeric, cumin, and cinnamon over vegetables.
• Stir in lentils and pour vegetable broth into the Dutch oven.
  Bring to a gentle simmer over medium heat.
• Cover the Dutch oven and reduce heat to low.
  Simmer for 30–35 minutes until lentils are tender and vegetables are cooked.
• Stir gently before serving to evenly distribute flavors.

This vegetable lentil curry is hearty, flavorful, and aromatic.

It tastes mildly spiced, earthy, and naturally savory.

It is perfect as a low-sodium vegetarian main dish for holiday gatherings.

A wholesome, festive, and nutrient-rich Dutch oven recipe.

Holiday Dutch Oven Butternut Squash and Chickpea Stew

This dish is rich, aromatic, and naturally savory.

It combines butternut squash, chickpeas, and herbs simmered slowly in a Dutch oven.

The flavors are warm, earthy, and festive without added salt.

Every bite tastes tender, aromatic, and comforting.

Ingredients

• 2 cups butternut squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• 4 cups low-sodium vegetable broth

Instructions

• Heat olive oil in a Dutch oven over medium heat.
  Sauté onions and garlic for 3–4 minutes until fragrant and softened.
• Add butternut squash and chickpeas, tossing with black pepper, cumin, paprika, and cinnamon.
  Stir to coat evenly.
• Pour vegetable broth into the Dutch oven.
  Bring the mixture to a gentle simmer over medium heat.
• Cover and reduce heat to low.
  Simmer for 30–35 minutes until squash is tender and chickpeas are cooked through.
• Stir gently before serving to evenly distribute flavors.

This butternut squash and chickpea stew is hearty, aromatic, and comforting.

It tastes earthy, naturally savory, and lightly spiced.

It is perfect as a low-sodium main dish or holiday side.

A colorful, festive, and wholesome Dutch oven recipe for holiday meals.