Vegetable Crispers
Crispy, flavorful vegetable crisps coated with Parmesan and herbs, perfect for a healthy snack or side dish that appeals to all ages and tastes.
Ingredients
Instructions
- Combine bread crumbs, Parmesan cheese, tarragon, paprika, salt, and pepper in a plastic bag.
- Dip broccoli, cauliflower, zucchini, and mushrooms in melted butter.
- Place coated vegetables into the plastic bag with crumb mixture and shake to coat evenly.
- Repeat until all vegetables are coated.
- Arrange the coated vegetables in a single layer in a 3-quart oblong glass baking dish.
- Cover with a paper towel.
- Microwave on High (10) for 4 to 6 minutes, until tender.
- Remove vegetables as they become tender.
- Serve warm.
Tips & Substitutions
For an extra crunch, consider adding panko breadcrumbs instead of dry bread crumbs. You can also use different herbs like oregano or basil if tarragon isn't available. If you prefer a spicier kick, try adding a pinch of cayenne pepper. This recipe is great for using up leftover vegetables; feel free to mix and match as desired.
Serving Suggestions
Serve these Vegetable Crispers as a delightful appetizer or side dish alongside grilled meats or pasta. They pair beautifully with Super Special Vegetables for a colorful spread. For a complete meal, consider serving with a light salad or a dip like ranch or hummus on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes, or until warmed through. To maintain crispiness, you can also briefly reheat in a toaster oven or skillet over low heat, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Crispers contains roughly 695 calories, with 33g protein, 81g carbohydrates, and 39g fat. It is an excellent source of iron (190% of the Daily Value), vitamin A (183% of the Daily Value), and vitamin C (135% of the Daily Value). Note that it is relatively high in sodium, at 2034mg per serving (88% 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?
Yes, you can use frozen vegetables, but be sure to thaw and drain them thoroughly before coating. This prevents excess moisture, ensuring the breading adheres well and achieves a crispy texture when cooked.
What can I substitute for Parmesan cheese?
If you're looking for a non-dairy option, nutritional yeast can provide a similar cheesy flavor. Alternatively, you can use any hard cheese like Pecorino Romano or a vegetarian Parmesan alternative, which can work well in this recipe.
How can I make this dish gluten-free?
To make this dish gluten-free, simply replace the dry bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Be sure to check the labels of all ingredients to ensure they are certified gluten-free.
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).