Garden Veggie Fries

The crunchy baked veggie sticks are sure to be a kid pleaser!

  • Prep Time 30 min
  • Total Time 45 min
  • Servings 8

1/2
cup Gold Medal™ all-purpose flour
2
eggs, beaten
1 1/2
cups Progresso™ Italian style panko crispy bread crumbs
2
tablespoons grated Parmesan cheese
Fresh asparagus spears, carrot sticks or fresh green beans
Ranch dressing, if desired

  • 1 Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Place flour and beaten eggs in separate shallow bowls. In another shallow bowl, stir bread crumbs and Parmesan cheese until well mixed.
  • 2 Toss vegetables in flour, coat with egg and toss in bread crumb mixture. Place in single layer on cookie sheets.
  • 3 Bake 12 to 15 minutes or until golden brown and vegetables are crisp-tender. Serve with ranch dressing.

Expert Tips

Let the kids make their own paper cones to hold the vegetable sticks. Draw designs on parchment paper using crayons and fold into come shapes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
620mg
620%;
Total Carbohydrate
50g
50%
(Dietary Fiber
8g
8%
  Sugars
13g
13%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
830%;
Vitamin C
30%;
Calcium
15%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.