Crispy Baked Veggies
Crispy baked veggies coated in Parmesan bread crumbs offer a flavorful, crunchy side perfect for healthy snacking or accompanying a main meal, suitable for all vegetable lovers.
Ingredients
- 1/3 cup Progresso Italian style bread crumbs ⓘ
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon garlic powder ⓘ
- 1/8 teaspoon ground black pepper ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 egg ⓘ
- 2 tablespoons water ⓘ
- 1 pound raw veggies (mushrooms, cauliflower, zucchini, potatoes, green beans), cut into bite-sized pieces ⓘ
- 1 tablespoon olive oil ⓘ
Instructions
- Preheat oven to 500°F.
- In a bowl, combine bread crumbs, Parmesan cheese, salt, garlic powder, and black pepper.
- Place flour in a separate bowl.
- Whisk egg and water in a third bowl.
- Dip veggies in flour, then in the egg mixture, then in the bread crumb mixture.
- Place coated veggies on a lightly greased baking sheet.
- Drizzle with olive oil.
- Bake for 22 to 24 minutes, turning after 12 minutes, until tender and lightly bronze.
Tips & Substitutions
For extra crunch, try adding some crushed nuts or seeds to the breadcrumb mixture. If you don't have Progresso Italian style bread crumbs, you can make your own by processing stale bread with Italian herbs. Additionally, feel free to mix and match your veggies; bell peppers and carrots also work well. Make sure to coat the veggies evenly to achieve a uniform crispiness.
Serving Suggestions
These crispy baked veggies make a fantastic appetizer or side dish. Serve them alongside a dipping sauce, such as ranch or marinara, for an extra flavor boost. They pair beautifully with a hearty main course, like grilled chicken or a vegetarian pasta dish. For a complete meal, consider serving them with a refreshing salad or over a bed of quinoa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veggies in a single layer on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes to retain their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Baked Veggies contains roughly 1146 calories, with 4g protein, 31g carbohydrates, and 115g fat. It is a good source of iron (14% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 1525mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
It’s best to use fresh vegetables for optimal texture and flavor. If using frozen veggies, thaw and pat them dry to remove excess moisture, which can prevent them from getting crispy. However, expect a slightly softer texture compared to fresh ones.
How can I make this recipe gluten-free?
To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs. Ensure that the other ingredients, like the Parmesan cheese, are also labeled gluten-free to avoid cross-contamination.
What other seasonings can I add to the breadcrumb mixture?
Feel free to customize the breadcrumb mixture by adding dried herbs like oregano, thyme, or basil, or even some red pepper flakes for heat. You can also experiment with different cheeses, such as cheddar or mozzarella, to change the flavor profile of your crispy baked veggies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).