Roasted vegetables became my new favorite snack once I gave up my potato chip addiction. Veggies are great because you can make them as salty and as crispy as you'd like to replicate things like chips and fries. Plus, they're full of nutrients and completely guilt free! Well, I was definitely having a salt craving today and saw that I had some cucumber and baby carrots in the fridge. Obviously I decided to roast them. Now, it might sound weird to hear "roasted cucumber", but trust me... it's amazing. They come out moist yet crispy, and are really satisfying. The baby carrots taste really sweet when roasted, almost like sweet potato fries, but with much fewer calories.
Start by preheating your oven to 450 degrees. Cut your cucumber of choice into thin slices (try to keep them uniform so they all cook at the same time). You can substitute the cucumber for summer squash, like yellow squash or zucchini. For the carrots, just cut some baby carrots in half length-wise. You can substitute the carrots for butternut squash as well. Spray a sheet of aluminum foil with Pam Olive Oil Spray or Coconut Oil Spray and add your veggies. Season with sea salt, pepper, and crushed red pepper- or any other seasonings of your choosing. Spray veggies with Pam and place in the oven for about 10-12 minutes, turning once halfway through. Serve with salsa, homemade queso, or ketchup and enjoy!
Serving Size: Make as much as you'd like!
Recipe:
Pam Spray (Olive or Coconut Oil)
1 Cucumber, Sliced (Or summer squash)
1 Bag of Baby Carrots, Cut Lengthwise (Or butternut squash)
Season to taste
*Roast in oven at 450 degrees for 10-12 minutes, turning once
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