Vegetable Tempura With Honey-Mustard Sauce

Total Time
Prep 30 mins
Cook 11 mins

Since October is cancer awareness month I thought I would add my little grain of sand with this nutritionally sound and vitamin filled dish. Courtesy of Better Homes & Gardens with some tweaking by me.

Ingredients Nutrition


  1. Heat oven to 450F degrees.
  2. Coat a 15x10x1" baking sheet with spray; set aside.
  3. In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
  4. In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
  5. Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
  6. Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
  7. Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
  8. Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
  9. Then ENJOY!
Most Helpful

4 5

This was very good, nice and crispy. I used carrots, cauliflower, and zucchini. Next time I might add some broccoli. I omitted the mustard sauce and used an Asian dipping sauce instead. Thanks for the recipe!

5 5

Thank you so much for this amazing recipe. We've had it for dinner two nights in a row and both nights the veggies have disappeared from the kids plates. Last night I even had my 4 fussy nieces over at dinner time and THEY ate every bite and told me that my veggies were yummy, not like their mum's disgusting veggies. hahaha Thanks again for a new favourite xxx