Roasted Veggies for Snacking - No Oil

roasted corn in a blue and white ramekin make a healthy snack for dieters.

Roasted Veggies for Snacking - No Oil

If you are trying to eat healthy and are looking for something to snack on besides celery and carrots sticks, you may be surprised how tasty frozen veggies roasted fresh out of the oven can be. You can use any veggie, even corn that becomes a slightly sweet and crunchy treat. Vegan - WFPB- no oil.

Prep Time5

Total Time35

Course: snacks

Cuisine: American

Keyword: diet, healthy snack, homemade vegan tomato soup, low calorie, roasted, Whole food, plant based - no oil

Servings:

Calories: 102kcal

Cost: $3

Equipment

1 Baking sheet
Silicone non-stick baking mat or parchment paper
1 spatula

Ingredients

15 oz corn frozen bag

Instructions

Preheat oven to 400°.
Line baking sheet with Silpat mat or parchment paper.
Pour contents of frozen corn onto baking sheet and spread out evenly using a spatula.
Place in preheated oven and bake for 15 minutes, then using spatula, toss the corn and spread it out again and bake for another 15 minutes.
Depending on your oven - the corn kernels may be done. You will know when they are done when the kernels are darker and look a bit shriveled and a bit crispy, but not burned.
If you prefer a crunchier snack - bake a few more minutes to get the crispness you desire.
Let cool for about 5-10 minutes and then enjoy.
Store in an airtight container in the fridge for a few days.

Notes

If you have leftovers, save them to sprinkle over a salad or a bowl of soup.

You can roast any vegetable in the same way - just watch the time so they don't get burned. They will crisp up a little when cooling, so watch that you don't over bake.

If you feel they are bland, try using one of these salt-free seasonings:

For added crunch I add: Everything But the Bagel Salt-Free

Nutrition