Delicious, versatile, cheap and healthy, vegetables make the best snacks. Here are a few fab ideas for tasty, moreish and good-for-you snacks to get you through the work day, keep you going until dinner, or satisfy those late-night munchies!
Roast broccoli and/or cauliflower
Just chop up a head of broccoli or cauliflower (or a mixture) into florets, drizzle with olive oil, sprinkle with sea salt and black pepper and toss to coat. Roast at 190˚C/170˚C fan/gas mark 5 for 20-25 minutes until slightly browned and crisp around the edges, then squeeze over a little lemon juice. Sprinkle with grated Parmesan, if you like. Enjoy hot or at room temperature.
Grate courgettes and place in a colander to drain out their water content, squeezing out as much as you can with your hands. Heat a knob of butter in a pan over a medium-high heat and cook some finely-chopped garlic, onion and chillies. Add the courgette, season well and cook for about 20 minutes until soft and spreadable. Use as a spread for bread or crackers; it goes really well with cheese, tomatoes, soft-boiled eggs or ham.
Crunchy-coated root vegetable chips
Cut carrots and parsnips into chips, discarding the parsnip cores. Toss with olive oil, salt and black pepper. Dip the chips into beaten egg, then lightly coat in panko breadcrumbs (gluten-free breadcrumbs will work, too). Spread out on a baking tray and cook at 200˚C/180˚C fan/gas mark 6 until crisp, about 35 minutes, turning once halfway.
Easy microwave sweet potato crisps
Cut a piece of parchment paper to fit the glass plate inside the microwave. Slice a sweet potato thinly and lay the slices in a single layer on the parchment. Spray lightly with cooking spray and sprinkle with salt, black pepper and chilli flakes. Microwave on medium-high for 8-10 minutes, keeping an eye on them after five. When they start to brown lightly, remove and allow to cool completely before eating.