The 7 Best Veggies for Roasting
When you were young, did certain vegetables make you cross your arms and shake your head? Little did you know that many of these misunderstood vegetables were actually the best ones for roasting. You may have been missing out.
More folks than ever are going vegan for their health, animals, and the environment. And when they do, they discover a whole world of vegetables. We’re here to encourage everyone to give veggies a chance—even the “misunderstood” ones.
Brussels sprouts
These petite green orbs have serious potential. The secret? Roasting them to perfection. Simply toss them lightly in oil and sprinkle them with salt, pepper, and garlic powder before roasting them at 400°F until they caramelize and develop a crispy exterior. You’ll be reaching for seconds. You can also try roasting them in your favorite vegan marinade.
Every time you reach for plant-based oil instead of butter, you’re helping to protect cows. They sustain painful injuries and suffer from illnesses without veterinary care for days or even weeks on farms. A PETA investigation into one dairy farm revealed that workers denied cows veterinary care for painful masses on their udders that oozed blood and pus.
Asparagus
This vegetable, when cooked correctly, boasts a delicate flavor and has tons of nutrients just waiting to be unleashed. To tame the aroma, try roasting—or grilling—it with a drizzle of balsamic glaze and a sprinkle of nutritional yeast for a cheesy kick. Or wrap the asparagus in vegan bacon and bake it until crispy for an indulgent appetizer that will convert even the staunchest asparagus skeptic.
Opting for vegan bacon over pigs’ flesh reduces the demand for this cruelly derived ingredient. A typical slaughterhouse kills about 1,000 hogs per hour. The sheer number of animals killed makes it impossible for their deaths to be painless. Many hogs are alive when they reach the scalding tank, which is intended to soften their skin and remove their hair.
Beets
With some creativity, beets can be transformed into a delicious snack that will make you wonder why you didn’t give them a chance sooner. One of the easiest and most delicious ways to enjoy beets is by roasting them to perfection and adding them to your favorite salad. Start by scrubbing them clean and trimming off the stems and roots. Wrap each beet individually in aluminum foil and roast at 400°F for about 45 to 60 minutes or until tender. Once cooled, peel off the skin and slice the roasted beets into bite-size pieces. Beets are also delicious (and pretty) in smoothies.
Vegan feta pairs wonderfully with roasted beet salad. On farms, workers exploit and confine sheep for feta cheese. Farmers separate mothers and lambs shortly after birth and slaughter sheep when they stop making them money.
Eggplant
This versatile vegetable can shine when prepared correctly. To offset its bitterness, try slicing it into rounds, sprinkling it with salt, and letting it sit for about 30 minutes to draw out excess moisture. Rinse, pat dry, and add your favorite seasonings before grilling or roasting the eggplant until tender. The result: delicious slices perfect for layering in a hearty veggie lasagna or tossing into a stir-fry.
Okra
This vegetable, which can elevate otherwise-boring meals with its unique flavor, deserves another chance. Slice fresh okra into thin rounds. Heat vegetable oil in a large, heavy-bottomed skillet or a large pot. In a medium-size bowl, combine cornmeal, flour, salt, black pepper, and cayenne pepper. Dip the okra in your favorite plant-based milk, then dredge it in the cornmeal and flour mixture and coat well. Carefully add the coated okra to the hot oil and cook until golden brown. Remove it from the oil, drain on paper towels, and serve immediately.
By using plant-based milk in recipes, you’ll be helping cows. Nowadays, you don’t have to compromise on taste to eat kindly. Tons of vegan milks now dominate the shelves at your local supermarket.
Edamame
This versatile and protein-packed legume makes a delicious snack or appetizer. Toss blanched (or shelled) edamame with olive oil, sea salt, black pepper, and garlic powder or smoked paprika (optional). Spread the edamame on a baking sheet and roast at 400° F for 15 to 20 minutes (stirring at the halfway point) until slightly crispy and browned. Delicious!
Kale
Despite its rise to “superfood” stardom, kale still has a reputation for being tough and bitter—but it can be transformed into a crunchy, tasty snack. Wash and dry a bunch of kale, tear into bite-size pieces, and massage with olive oil, salt, and pepper. Arrange the kale on a baking sheet and bake at 325° F for 10 to 15 minutes or until crispy. Top with your favorite seasonings like nutritional yeast, vegan Parmesan, or red pepper flakes. Enjoy it straight out of the oven.
The next time you encounter an overlooked vegetable at the grocery store or farmer’s market, don’t hesitate to bring it home and experiment with new and exciting ways to incorporate it into your meals. Who knows? You may just stumble on a new favorite!
Did you know you can spare up to 200 animals per year by going vegan? Order a free vegan starter kit for yourself or a friend to get started.
