Garden Veggie Fries

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

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Prep Time 30 min
Total Time 45 min
Servings 8

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;