Baked Breaded Veggies
Ingredients:
Directions:
1. Lightly grease a 15x10x1 inch baking pan (cookie sheet); set aside. In a plastic bag, combine bread crumbs, parmesan cheese, and pepper. In a small bowl, combine egg and milk.
2. Add veggies to large bowl and first toss in egg and milk mixture. Then add crumb mixture and toss. (Alternately, can do in 1 cup at a time in a large ziplock bag).
3. Spread out veggies into single layer onto baking sheet and drizzle with melted butter (or spray with olive oil PAM). Bake at 400F for about 20 minutes or until golden brown, stirring twice.
Notes:
We like to use this recipe to dress veggies up for a special occasion, like holidays. It is simple, fast, and yummy. My favorite is the mushrooms and sometimes I just do those on their own! We will be making these for Thanksgiving this year.
Recipe adapted from Better Home and Gardens Cook Book
Ingredients:
- 1/2 C seasoned fine dry bread crumbs (can also make your own from whole wheat bread)
- 1/4 C freshly grated parmesan cheese
- 1/4 t black pepper
- 1 T milk
- 1 egg
- 4 cups veggies (per your preference): cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or small baby carrots (halved if thick)
- 1 T butter or margarine, melted
Directions:
1. Lightly grease a 15x10x1 inch baking pan (cookie sheet); set aside. In a plastic bag, combine bread crumbs, parmesan cheese, and pepper. In a small bowl, combine egg and milk.
2. Add veggies to large bowl and first toss in egg and milk mixture. Then add crumb mixture and toss. (Alternately, can do in 1 cup at a time in a large ziplock bag).
3. Spread out veggies into single layer onto baking sheet and drizzle with melted butter (or spray with olive oil PAM). Bake at 400F for about 20 minutes or until golden brown, stirring twice.
Notes:
We like to use this recipe to dress veggies up for a special occasion, like holidays. It is simple, fast, and yummy. My favorite is the mushrooms and sometimes I just do those on their own! We will be making these for Thanksgiving this year.
Recipe adapted from Better Home and Gardens Cook Book
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