Vegetable Tempura With Honey-Mustard Sauce

Total Time
41mins
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

Directions

  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

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!

Meryl February 03, 2009

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

Cherlyndria77 March 25, 2008