Best 2 Oven Fried Vegetables Recipes

Indulge in a healthier alternative to fried vegetables with our collection of oven-fried recipes. These delectable dishes deliver the crispy, golden-brown texture you crave without the added oil and calories. From classic favorites like oven-fried zucchini and green beans to innovative creations like oven-fried avocado fries and onion rings, our recipes cater to every taste and preference. Discover the secrets to achieving perfectly crispy vegetables in the oven, using simple ingredients and easy-to-follow instructions. Embark on a culinary journey that combines health and flavor, and experience the joy of guilt-free indulgence with our oven-fried vegetable recipes.

Here are our top 2 tried and tested recipes!

CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES

Cajun Oven-Fried Chicken and Roasted Vegetables image

Paired with colorful peppers and beans, crispy cereal-coated chicken makes an appealing meal for six, complete in less than an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 cups Total Corn Flakes® cereal, crushed (3/4 cup)
1 egg white
1 teaspoon water
6 boneless skinless chicken breast halves (about 1 1/2 lb)
1 teaspoon dried Cajun seasoning
2 medium red, orange and/or yellow bell peppers, cut into 1/2-inch-long strips
1 medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges
1 bag (14 oz) frozen whole green beans
1 teaspoon dried Cajun seasoning
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
In second pan, toss all roasted vegetable ingredients to coat.
Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/6 of Recipe, Sodium 220 mg, Sugar 6 g

OVEN-FRIED VEGETABLES

Oven-Fried Vegetables image

Make and share this Oven-Fried Vegetables recipe from Food.com.

Provided by mielhollinger

Categories Vegetable

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

nonstick spray coating
1/4 cup fine dry breadcrumb
1 tablespoon grated parmesan cheese
1/8 teaspoon paprika
2/3 cup sliced zucchini
2/3 cup onion, sliced into rings
2/3 cup sweet red pepper, cut into strips
2 tablespoons reduced-calorie Italian dressing

Steps:

Spray a baking sheet with nonstick coating.
Set aside.
In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
In a medium mixing bowl place the vegetable slices.
Drizzle vegetables with salad dressing; toss until coated.
Place the coated vegetables in a single layer on the prepared baking sheet.
Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.

Tips:

Choose the right vegetables: Vegetables that are sturdy and hold their shape well, such as broccoli, carrots, and potatoes, are good choices for oven-frying. Avoid vegetables that are delicate or have a high water content, such as tomatoes or leafy greens.
Cut the vegetables into uniform pieces: This will help them cook evenly. If the pieces are too big, they will take longer to cook and may not get crispy. If the pieces are too small, they may overcook and become mushy.
Coat the vegetables in a flavorful mixture: This could be a simple combination of olive oil, salt, and pepper, or it could be a more complex marinade or batter. The coating will help the vegetables to brown and crisp up.
Preheat the oven to a high temperature: This will help the vegetables to cook quickly and evenly. The ideal temperature for oven-frying vegetables is between 400°F (200°C) and 450°F (230°C).
Spread the vegetables in a single layer on a baking sheet: This will help them to cook evenly. If the vegetables are crowded together, they will steam instead of fry.
Roast the vegetables for 20-30 minutes, or until they are tender and browned: The cooking time will vary depending on the type of vegetables and the size of the pieces. Be sure to check the vegetables frequently and stir them occasionally to prevent them from burning.

Conclusion:

Oven-fried vegetables are a healthy and delicious way to enjoy your favorite veggies. They are crispy on the outside and tender on the inside, and they can be seasoned to your liking. Oven-frying is also a great way to use up leftover vegetables. Simply toss them with a little oil and seasoning, and roast them in the oven until they are hot and crispy. Serve oven-fried vegetables as a side dish, appetizer, or snack. They can also be used in salads, sandwiches, and wraps.

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