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Cheese Oven Veggie Fries

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Rachael Ray
Related tags
sides vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
635
FAT
112%
CHOL
32%
SOD
53%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 pound parsnips, peeled and quartered

1 cup pecans, finely chopped

3/4 cup breadcrumbs

1/2 cup grated Parmigiano Reggiano

1 cup flour

Salt and ground black pepper

1 egg

1/2 cup barbecue sauce

1/2 cup chili sauce

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