Roast These Veggies for Delicious Sides and Snacks
Everyone should give veggies a chance—even the “misunderstood” ones. Veggies are animal-friendly, extremely nutritious, and taste heavenly when roasted. Trust us, roasted veggies are an S-tier side dish or snack.
Note: If you live in a dorm or a space without an oven, consider getting an air fryer if you have room! You can air fry any of these veggies along with potatoes, vegan chicken nuggets, and even desserts for mouthwatering results.
brussels sprouts
These petite green balls have serious potential. The secret? Roasting them to perfection. Toss them lightly in vegan oil and sprinkle them with salt, pepper, and garlic powder before roasting them at 400°F until they caramelize with a crispy exterior.
asparagus
Asparagus has tons of nutrients just waiting to be unleashed. Roasting it with a drizzle of balsamic glaze and a sprinkle of nutritional yeast gives it a cheesy kick with a mild smell. You can also wrap it in vegan bacon and bake it until crispy for an appetizer that slaps harder than anyone could guess.
Opting for vegan bacon over pigs’ flesh reduces the demand for slaughtering pigs. A typical slaughterhouse kills about 1,000 hogs per hour. This huge number means the deaths can’t be painless—many pigs are alive when they’re scalded in a tank. 😱
edamame
This protein-packed legume dominates as a snack or appetizer. 😤 Toss blanched (or shelled) edamame with olive oil, sea salt, black pepper, and garlic powder or smoked paprika (optional). Spread the edamame on a baking sheet and roast at 400° F for 15 to 20 minutes (stirring at the halfway point) until slightly crispy and browned.
beets
One of the easiest and tastiest ways to enjoy beets is by roasting them and adding them to your fave salad. Start by scrubbing them clean and trimming off the stems and roots. Wrap each beet individually in aluminum foil and roast at 400°F for about 45 to 60 minutes or until tender. Once cooled, peel off the skin and slice the roasted beets into bite-size pieces.
Roasted beet salad pairs perfectly with vegan feta. On farms, workers exploit and confine sheep for feta cheese. Farmers separate mothers and lambs shortly after birth and slaughter sheep when they stop making them money. Vegan feta, on the other hand, is made from nuts, soy, and other sheep-friendly ingredients. 😇
okra
Okra can give otherwise boring meals a flavorful glow-up. Slice fresh okra into thin rounds. Heat vegetable oil in a large, heavy-bottomed skillet or a large pot. Mix cornmeal, flour, salt, black pepper, and cayenne pepper in a medium-sized bowl. Dip the okra in some vegan milk, then dredge it in the cornmeal and flour mixture and coat well. Carefully add the coated okra to the hot oil and cook until golden brown. Remove it from the oil, drain on paper towels, and serve immediately.
kale
Kale is one of many vegan superfoods that can be transformed into a crunchy, tasty snack. Wash and dry a bunch of kale, tear it into bite-size pieces, and massage it with olive oil, salt, and pepper. Arrange the kale on a baking sheet and bake at 325° F for 10 to 15 minutes or until crispy. Top with seasonings like nutritional yeast, vegan Parmesan, or red pepper flakes. You can enjoy this treat straight out of the oven. 😋
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It’s crucial to get our daily dose of veggies, whether they’re roasted, baked, or stuffed in a wrap. These tasty veggie snacks are creative, easy to make, and packed with nutrients.
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