I found a perfect way to turn ordinary vegetables into the perfect portable snack! Throughout my posts I have repeatedly recommended that everyone add vegetables whenever possible, and that the fiber, vitamins and minerals that vegetables provide are the best form of nutrition, especially for pregnant women or their families.
Instead of waiting for a meal to have vegetables, these veggie sticks are a perfect way to gain an extra serving of vegetables, curb cravings, and provide healthier alternative to junk food snacking.
These veggie sticks are super easy to make and a few simple add ins or toppings easily elevates their flavor to the next level. Try different herbs, cheeses, or dipping sauces–you can’t go wrong.
These can be made in larger batches so they’re on hand whenever you’re craving a snack. Cut the vegetables into spears or wedges- they cook at a high temperature, so they become crispy on the outside and tender on the inside. They are perfect to put in lunches, keep in your bag, or enjoy while walking, watching TV or any other time you’re on the go.
Make different batches then put all different types together for even more flavor. Root vegetables work best, but the base recipe is the same for any vegetable used, so feel free to experiment with whatever kind of vegetables you like. The possibilities are endless!
Makes 2 to 4 servings
- 1 pound of a sturdy root vegetable (carrots, parsnips, beets, jicama, potato, or sweet potato), peeled and cut into ½ inch spears or wedges
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- Preheat the oven to 425F. Line a baking sheet with parchment paper
- In a large bowl, toss the cut pieces of vegetables with the extra virgin olive oil and salt until all pieces of vegetable are coated with the oil and salt mixture.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Cook 20 to 25 minutes. Remove from the oven and allow to cool 2 to 4 minutes then sprinkle with any desired toppings.
Optional Seasonings and Toppings:
- Beets: Sprinkle with ¼ cup fresh grated Parmesan cheese after cooking.
- Parsnips: Toss with 1 tablespoon chopped fresh rosemary before cooking.
- Carrots: Toss with 1 tablespoon of curry powder, cinnamon or ¼ teaspoon or Sriracha sauce before cooking.
- Jicama: Toss with ½ teaspoon ground cumin or sweet paprika before cooking.
Featured photo by American Heritage Chocolate