Vegetables Crocante (Crispy Vegetables) with Apricot Peach Spice Dip

Vegetables Crocante (Crispy Vegetables) with Apricot Peach Spice Dip

Vegetables Crocante (Crispy Vegetables) with Apricot Peach Spice Dip

Serves 4-6

Ingredients:

2 carrots cut into 3-4" long spears

1 zucchini cut into 3-4" long spears

3 large cremini mushrooms cut in half

1 bunch or about 2 oz. of broccolini

10 thick asparagus cut to 4" long

1 sweet potato or yam or both cut into 3-4" long spears

2 tablespoons olive oil

1 tablespoon Lemon Garlic Sea Salt

1 cup flour

3 eggs

1 cup Panko

1 cup unseasoned bread crumbs

2 teaspoons Kosher salt

2 teaspoons Pepper Essential Blend

For the sauce:

1/4 cup soy sauce

1 1/2 teaspoons seasoned mild and sweet rice vinegar

2 tablespoons of Apricot Peach Spice Jam

Instructions for the vegetables:

1. Preheat oven to 425 degrees.

2. Put all vegetables into a bowl and season with the Lemon Garlic Sea Salt and olive oil.

3. Saute' vegetables until slightly cooked, about 5 minutes and set aside.

4. Bread the vegetables. In three separate bowls/plates, add eggs, flour and panko/bread crumb mixture. One at a time, dip the vegetables in flour, then egg and finish by covering with panko/bread crumb mixture. Make sure they are fully covered.

5. Place on cookie sheet that has an oven-safe wire cooling rack inside of it. Space out the vegetables and put in the oven for about 20-25 minutes or until golden brown.

Instructions for the sauce:

1. Mix all of the ingredients together.

While warm, dip the vegetables into the sauce and ENJOY!

 


You may also like View all

Stella's Affogato
Stella's Affogato
Porcini Arancini
Porcini Arancini
Citrus Sea Bass
Citrus Sea Bass