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Garden Veggie Fries

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Garden Veggie Fries
  • Prep 30 min
  • Total 45 min
  • Servings 8
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The crunchy baked veggie sticks are sure to be a kid pleaser!
Updated Oct 19, 2012

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

320 Calories, 9g Total Fat, 9g Protein, 50g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
620mg
26%
Potassium
940mg
27%
Total Carbohydrate
50g
17%
Dietary Fiber
8g
34%
Sugars
13g
Protein
9g
% Daily Value*:
Vitamin A
830%
830%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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