1. Preheat oven to 450°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow bowl, beat eggs with a fork. In a medium bowl, combine panko bread crumbs and salt.
2. In a large bowl, toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the eggs; dip into the panko crumb mixture to coat. Place the vegetables in a single layer in the prepared baking pan.
3. Drizzle the vegetables with melted butter. Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey-Mustard Sauce.
In a small bowl, stir together 1 cup Dijon-style mustard and 2 tablespoons honey.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 22 (45%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6.1mg||2 %|
|Sodium 22.6mg||1 %|
|Potassium 100.2mg||3 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.1g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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