Crunchy Baked Vegetables
Delight your taste buds with this irresistible recipe for Crunchy Baked Vegetables—a healthier alternative to deep-fried snacks that doesn’t skimp on flavor or texture. Featuring a colorful medley of carrots, zucchini, bell peppers, and broccoli, these oven-baked veggies are coated in a savory mix of Panko breadcrumbs, Parmesan cheese, and herbs like oregano and paprika for a perfectly crispy crust. Easy to prepare with just 20 minutes of prep time, these golden delights are baked to perfection in 30 minutes, making them an ideal side dish or appetizer. Plus, they’re incredibly versatile—serve them with your favorite dipping sauce or alongside mains for a wholesome, crowd-pleasing option. Perfect for picky eaters and veggie lovers alike, Crunchy Baked Vegetables are the perfect way to bring flavor and crunch to your table without the guilt!
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 2 medium Bell peppers
- 1 head Broccoli
- 1 cup Panko breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 large Eggs
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and peel the carrots, then slice them into sticks about 1/4-inch thick. Slice the zucchini into similar-sized sticks. Chop the bell peppers into strips and cut the broccoli into small florets.
In a large mixing bowl, combine the Panko breadcrumbs, grated Parmesan cheese, dried oregano, paprika, garlic powder, salt, and black pepper. Mix well.
In a separate bowl, whisk the eggs together until smooth.
Set up a dredging station: one bowl with whisked eggs and one bowl with the breadcrumb mixture.
Dip each vegetable piece into the egg mixture, allowing excess egg to drip off, then coat it in the breadcrumb mixture. Place the coated vegetables onto the prepared baking sheet, spacing them out evenly.
Drizzle the coated vegetables lightly with olive oil to help them crisp up while baking.
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the coating is golden brown and crispy. Turn the vegetables halfway through cooking for even browning.
Remove from the oven and let cool slightly before serving. Serve warm as a side dish or snack with your favorite dipping sauce.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 7445 mg | 324% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 53.2 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1269 mg | 98% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3195 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
