On a lovely Saturday afternoon, with the breeze blowing through the open windows and the sound of cows in the back ground, it is a great time to toss and roast a variety of fresh veggies to snack on!
I have found this to be the easiest salt free healthy snack to give me the sensory crunch that is can snack on all day without guilt. I do a whole tray full and then put in a Tupperware container and just leave on the counter to snack on all day as I do stuff around the house.
What can be easier than this:
Preheat oven to 425 degrees
Cut fresh veggies to medium chunks. You can use anything you like. Today I did baby carrots, broccoli, cauliflower, and brussels sprouts!
Toss the veggies in 1tbsp of oil, I prefer coconut oil but you can use any oil you like! I have used peanut oil also for a fun taste.
Once the veggies are coated lightly in oil, I like to sprinkle with salt free seasoning. Today I used Mrs. Dash Caribbean blend. There are so many good salt free blends that it is almost limitless possibilities of flavor.
Spread the coated seasoned veggies on a cookie sheet in a single layer.
Place in oven and roast until desired doneness. I like a little crisp on mine, so I leave them in for about 30-40 min, until the smaller pieces start to blacken on the edges.
Take them out and let cool until you can eat them. I like them just by themselves, but you can use any dip also if you like! Walden farms make a couple good calorie free, carb free, gluten free dips, but they do contain sodium so best to use just a little bit of them if your diet is very sodium restrictive like mine.
HAPPY SATURDAY AND ENJOY!!