Baked Vegetable Sticks Recipes

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BAKED VEGETABLES I



Baked Vegetables I image

Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.

Provided by Klara Yudovich

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 7

2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
¼ cup olive oil
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
  • Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
  • Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g

CRISPY BAKED POTATO CHIPS



Crispy Baked Potato Chips image

Extra crispy baked potato chips made with just 3 ingredients: a potato, cooking spray, and the seasonings of your choice. Healthy snacks don't get much easier (or tastier) than this!

Provided by Alyssia Sheikh

Categories     Appetizer     Side Dish     Snack

Number Of Ingredients 4

1 medium russet potato
oil/cooking spray
salt (to taste)
any other seasonings and spices that you enjoy!

Steps:

  • Preheat oven to 400°F (200°C).
  • Use a mandoline to cut potatoes into ⅛-inch thick slices. (It can help to lay your slices out on paper towels and pat dry before seasoning and baking to remove excess moisture. This will allow them to cook faster and make them crispier!)
  • Arrange slices on a wire baking rack (if you have one) on top of a parchment-lined baking sheet.
  • Spray slices with cooking spray and season to taste. If desired, flip slices to spray and season on the other side.
  • Bake 12-20 minutes*, flipping your slices halfway if not using a baking rack.
  • *Cook time may vary! It will depend on your oven, the thickness of your slices, and the moisture/starchiness of your potatoes. When ready, potato slices will be curling around the edges and starting to brown. Don't be afraid of letting them brown a bit if you want truly crispy baked potato chips!
  • Sprinkle with salt when out of the oven if desired.
  • Allow to cool, serve, and enjoy!
  • Yields 1 serving

Nutrition Facts : ServingSize 1 medium potato, cut into chips, Calories 120 kcal, Sugar 1 g, Fat 1 g, Carbohydrate 26 g, Fiber 2 g, Protein 3 g

VEGETABLE STICKS



Vegetable Sticks image

The Vegetable Sticks recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Snack, Appetizer, Side Dish

Time 20m

Yield 4

Number Of Ingredients 13

1 green zucchini (about 5 ounces)
1 yellow zucchini (about 5 ounces)
1 red Bell pepper (about 7 ounces)
1 carrot (about 5 ounces)
0.5 Cucumber (about 3.5 ounces)
1 stalk Celery (about 3 ounces)
1 bunch Chives
1 lemon
5 ozs low fat cream cheese
4 ozs Soy yogurt
5 ozs Caviar (eg., trout, salmon caviar or algae)
salt
peppers

Steps:

  • Rinse the vegetables, peel if necessary and cut into bite-sized pieces.
  • Rinse chives, shake dry and cut into thin slices.
  • Rinse lemon in hot water, wipe dry and finely grate the peel.
  • Juice lemon.
  • Add cream cheese, yogurt, chives, lemon zest, and lemon juice to a bowl. Stir to combine.
  • Fold caviar into dip and season with salt and pepper. Serve with the prepared vegetable sticks.

Nutrition Facts : Calories 137 kcal, Fat 4 g, SaturatedFat 0.8 g, Protein 13 g, Carbohydrate 11 g, Sugar 0 g, Cholesterol 113 mg

BAKED ZUCCHINI STICKS



Baked Zucchini Sticks image

Sandra Lee shares a recipe. Got zucchini? Turn it into a tasty appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 6

Number Of Ingredients 8

1 cup Original Bisquick™ mix
2 tablespoons yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1 egg
3 medium zucchini, cut into 3x1/4-inch strips
Marinara sauce, heated, if desired

Steps:

  • Heat oven to 475°. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  • In small bowl, combine Bisquick mix, cornmeal, salt, pepper and Italian seasoning.
  • In another small bowl, beat egg. Dip zucchini slices into egg mixture; then in Bisquick mixture. Place on prepared cookie sheet. Spray zucchini with nonstick cooking spray.
  • Bake at 475° for 5 minutes. Remove from oven, turn zucchini sticks; spray with nonstick cooking spray. Return to oven, and bake an additional 5 minutes or until golden brown. Serve with marinara sauce for dipping.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 660 mg, Sugar 2 g, TransFat 1 g

BAKED VEGGIE CHIPS



Baked Veggie Chips image

Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 10

1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Steps:

  • Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

NAT'S OVEN BAKED ZUCCHINI STICKS



Nat's Oven Baked Zucchini Sticks image

Make and share this Nat's Oven Baked Zucchini Sticks recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 medium zucchini
3/4 cup whole wheat breadcrumbs (any kind will do)
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh oregano (or 1 tsp dried)
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (sometimes use celery salt)
1 tablespoon extra virgin olive oil
horseradish cream, dip Creamy Horseradish Dip

Steps:

  • Preheat oven to 450 F.
  • Spray large baking sheet with oil cooking spray.
  • Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
  • Toss zucchini in a bowl with the olive oil.
  • Mix dry ingredients in a plastic bag.
  • Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
  • Bake 20 minutes.
  • Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
  • Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

Nutrition Facts : Calories 84.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 5.5, Sodium 253.1, Carbohydrate 5.5, Fiber 1.7, Sugar 3.8, Protein 4.3

BAKED VEGETABLE STICKS



Baked Vegetable Sticks image

Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce

Provided by Sandyg61

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 small zucchini
1 small yellow squash
1 small Japanese eggplant
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

  • Preheat the oven to 450 degrees.
  • Spray a cookie sheet with non-stick spray.
  • Cut the vegetables in half lengthwise and then cut each section in half crosswise.
  • Cut the quaters into long strips 1/4 inch thick.
  • Toss the vegetables with the olive oil.
  • Mix all ofthe dry ingredients in a large bowl.
  • Add a handfull of vegetables to the breadcumbs and coat with crumbs.
  • Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
  • Repeat until all of the vegetables are done.
  • Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
  • Coating should be crisp and vegetables tender.

ROASTED VEGGIE SKEWERS RECIPE BY TASTY



Roasted Veggie Skewers Recipe by Tasty image

Here's what you need: olive oil, lemon juice, dried oregano, salt, pepper, zucchinis, cremini mushroom, medium red onions, red bell peppers, yellow bell peppers, bamboo skewer

Provided by Tasty

Categories     Lunch

Time 30m

Yield 8 skewers

Number Of Ingredients 11

¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 zucchinis, sliced into rounds
3 cups cremini mushroom
2 medium red onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 yellow bell peppers, cut into 1-inch pieces
8 skewers bamboo skewer, soaked in water for 20 minutes

Steps:

  • Preheat grill to medium heat.
  • Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
  • Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture.
  • Repeat with the remaining skewers and vegetables.
  • Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, Sugar 7 grams

BAKED TOFU STICKS



Baked Tofu Sticks image

Mild, crispy tofu sticks resemble french fries but are packed with protein. Dunk them in tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 4

1/2 package (7 ounces) firm tofu
Olive oil, or vegetable oil, for baking sheet
Salt (optional)
Tomato sauce, for dipping

Steps:

  • Cut tofu into 3-by-1/2-inch sticks. Arrange in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another double layer of paper towels or kitchen towel. Place another baking sheet or a baking dish on top, and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Pressed tofu sticks can be refrigerated in an airtight container up to 2 days.
  • Preheat oven to 375 degrees. Lightly brush a baking sheet with oil; set aside. Pat tofu dry. Lightly season tofu, if desired. Arrange tofu sticks in a single layer on prepared baking sheet, spacing at least 1/2 inch apart. Bake tofu, turning halfway through, until both sides are crisp and light golden brown, 12 to 15 minutes per side. Let cool slightly. Serve warm or at room temperature with tomato sauce.

BAKED SWEET POTATO STICKS



Baked Sweet Potato Sticks image

Best eaten at room temperature.

Provided by Ann

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 8

Number Of Ingredients 3

1 tablespoon olive oil
½ teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
  • Bake 40 minutes in the preheated oven.

Nutrition Facts : Calories 132.3 calories, Carbohydrate 27 g, Fat 1.9 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.3 g, Sodium 46.9 mg, Sugar 8.4 g

VEGETABLE QUICK STICKS



Vegetable Quick Sticks image

These flavored quick sticks, made by adding fresh vegetable juice to the Classic Quick Breadsticks recipe, make a stunning presentation when arranged by color.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 3

1/4 cup carrot juice (about 3 carrots)
1 1/2 tablespoons tomato paste
2 tablespoons beet juice, from 1 small beet

Steps:

  • To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
  • Combine carrot juice with 1/4 cup cold water.
  • Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
  • Combine beet juice with 1/2 cup cold water.

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