Dress up root veggies with a crispy coating and serve with a creamy dip.

Recipe Tags:

Baking Time: 30 minutes

Preparation Time:

Servings: 4 to 6

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Ingredients

  • 2 Ontario Yellow-Fleshed Potatoes, peeled
  • 1 Ontario Sweet Potato, peeled
  • 1 Ontario Beet, peeled
  • 2 cups (500 mL) dry breadcrumbs
  • 1/4 cup (50 mL) minced fresh Ontario Parsley
  • Salt and pepper
  • 2 Ontario Eggs
  • 1/4 cup (50 mL) freshly grated Parmesan cheese

Creamy Garlic Dip:

  • 1/2 cup (125 mL) plain Greek yogurt
  • 1 tbsp (15 mL) mayonnaise
  • 1 tsp (5 mL) Dijon mustard
  • 1 clove Ontario Garlic, minced
  • Salt and pepper

Instructions

Line two large rimmed baking sheets with parchment paper. Slice potatoes, sweet potato, and beet into 1/3-inch (8 mm) thick rounds.

In large resealable plastic bag, combine breadcrumbs, parsley, a pinch each of salt and pepper; shake to mix.

In shallow dish, beat eggs. Working in batches, dip vegetable rounds into beaten eggs until well coated, then transfer to bag and shake well. Place coated rounds on prepared baking sheets. Sprinkle remaining breadcrumbs over veggie rounds. Bake in 400ºF (200ºC) oven for 15 minutes. Remove from oven and carefully turn each piece. Switch and rotate baking sheets; bake 10 to 15 minutes or until vegetables are tender and coating is crispy. While hot, sprinkle with Parmesan cheese. Serve with Creamy Garlic Dip.

Creamy Garlic Dip: In small bowl, combine yogurt, mayonnaise, mustard and garlic; season with salt and pepper to taste. Dip can be made up to 2 days ahead.  

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 11 grams
  • FAT: 7 grams
  • CARBOHYDRATE: 42 grams
  • CALORIES: 272
  • FIBRE: 3 grams
  • SODIUM: 570 mg