Makes 4 to 6 servings
Cut down the time of oven-fried vegetables by using frozen ones. We know: It sounds wrong. They’ll be mushy, right? But freezing, then thawing the vegetables breaks down some of their natural fibers so they get crisper faster in the oven. And who doesn’t want to see a big baking sheet of oven-fried veggies get to the table faster? Besides being a great side dish to just about anything roasted or grilled, these oven-fried veggies are terrific alongside a glass of iced tea with the game on TV.
Nonstick spray
1 pound frozen broccoli florets, cauliflower florets, sliced okra, sliced zucchini, and/or artichoke heart quarters, thawed
¼ cup buttermilk
1 cup plain dried breadcrumbs
½ cup all-purpose flour
Up to 1 tablespoon your seasoning mixture of choice, such as Cajun seasoning, crab boil seasoning, herbs de Provence, Italian blend dried seasoning mix, jerk seasoning, dried oregano, dried sage, or your favorite dried herbs and spices, to taste
1. Position the rack in the center of the oven; heat the oven to 400°F. Lightly coat a large lipped baking sheet with nonstick spray.
2. Put the vegetables in a large bowl and add the buttermilk. Stir gently until thoroughly and evenly coated.
3. Combine the breadcrumbs, flour, and seasoning in a paper bag. Use tongs to transfer the vegetables to the bag. Seal and shake to coat.
4. Remove the vegetables from the bag, leaving any excess dry mixture behind and arranging the pieces in one layer on the baking sheet. Generously coat the vegetables with nonstick spray.
5. Bake until golden and crisp, about 18 minutes. Cool a minute or two on a wire rack, then serve hot.