I didn’t originally intend to turn this into a blog post, but after posting this picture on Facebook and Instagram, and lots of friends liking it and asking for the recipe, I figured, hey, what the heck…Also, because this was an after-the-fact blog post, you’ll have to excuse the poor photo quality 😉
Ever run into a dinner rut in the middle of the week? That was me on Tuesday night. Baby Y was having a bad night (teething), and even though I started making dinner at 8pm, we didn’t officially eat until around 10:30 or 11:00 – oh, the madness!
Ahh, but it was ok once we sat down and gobbled up these yummy parmesan-crusted asparagus spears and broccoli florets…oh, and the sauce! The sauce was just heavenly, just what we needed at the end of a long day.
It’s amazing how well things turn out at the end of what seems like the most difficult day ever. In my frazzled and all-over-the-place state of mind, I looked in the fridge, pulled out whatever I could find and got to work. Veggies – check. Parmesan – check. Eggs – check. Add to that some bread crumbs and seasonings and voila – the makings of a tasty, wholesome, satisfying late-night “dinner.”
If you’ve read at least one other recipe on here (one that I made up, at least), you’d know very quickly that I don’t measure anything – especially when I’m in end-of-the-night zombie mode 😉 So,I’ll try my best to guess, but you’ll just have to forgive me and agree to experiment with this – really, it’s so easy, you barely even need a recipe. So just let this function as a guide of sorts.
I cut the asparagus spears in half, and the broccoli into small florets. I then chopped up the remaining broccoli stalks into strips – make sure you peel away (with a small knife) the top layer of skin from the thick stalk at the bottom, since it’s very fibrous and almost impossible to chew.
Then, I made a simple egg wash and combined the bread crumbs and parmesan cheese and breaded all the veggies. Don’t throw all the eggy veggie pieces into the bread crumb mix all together; you’ll just end up with a big sticky mess! Save yourself the headache, and take the time to do them one by one.
I baked them in the oven for about 15-20 minutes, until they were golden, and while they were baking, I made the dipping sauce, which I found at this site, and made a few changes to. Basically, you’ll carmelize some sliced onions, throw them into a blender with some honey, apple cider vinegar, and spicy mustard. Then mix in some mayo and yogurt, and you’ve got the most wonderfully sweet and tangy dipping sauce ever 🙂 It works great as a sandwich spread too!
And that’s the story of the amazing crispy veggie dinner 🙂 Enjoy!
|Parmesan-Crusted Veggies & Sweet Onion Sauce|
- 10-15 asparagus spears, washed and ends snapped off
- 2 small heads of broccoli, washed
- 2 eggs, beaten
- 1-1 1/2 cups of seasoned bread crumbs (if using plain crumbs, just season with salt and pepper, and italian spices, ie: onion, garlic, parsley, basil, paprika, etc.)
- 1/4 cup grated parmesan cheese
- 1 small onion, sliced
- 1 tablespoon oil or butter
- 1 tablespoon brown sugar
- salt and pepper, to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon spicy mustard
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- Preheat oven to 425 degrees.
- Snap ends off of asparagus and cut spears in half.
- Remove skin from large broccoli stalk, and chop stalks into 2-inch sections.
- In separate bowls, place beaten eggs and bread crumb/parmesan cheese mixture.
- For each asparagus spear and the broccoli stalks, coat them in the egg wash, transfer to the bread crumb mix and coat, then place on prepared baking pan.
- For the broccoli florets, hold them by the stalk and dip the heads into the egg wash, then dip them into the bread crumb mix; transfer to prepared baking pan.
- Bake in preheated oven for 15-20 minutes, until golden and crispy.
- While veggies are baking, heat oil or butter in a pan on medium heat, add the onions, sugar, and salt & pepper, and cook the onions, stirring occasionally. Continue cooking and stirring until onions carmelize, about 15 minutes.
- Transfer onions to a blender or food processor, add the vinegar, honey, and mustard, and blend until almost smooth.
- Transfer to a bowl, and mix in the mayo and yogurt.
This recipe was shared here: