The wide variety of veggies in this tempura recipe provides vitamins, minerals, and health-promoting plant compounds. The mustard in the dipping sauce contains curcumin, a compound that makes mustard yellow and exhibits anticancer and anti-inflammatory properties. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Honey-Mustard Sauce:

Directions

  • Preheat oven to 450 degrees Fahrenheit. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow bowl, beat eggs with a fork. In a medium bowl, combine panko bread crumbs and salt.

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  • In a large bowl, toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the eggs; dip into the panko crumb mixture to coat. Place the vegetables in a single layer in the prepared baking pan.

  • Drizzle the vegetables with melted butter. Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice.

  • Meanwhile prepare Honey-Mustard Sauce: In a small bowl, stir together Dijon-style mustard and honey. Serve immediately vegetable tempura.

Tips

To make ahead: Prepare as directed through step 2. Cover and chill for up to 3 hours. Honey-Mustard Sauce may be prepared ahead. Cover and chill for up to 3 days. Stir before serving.

Nutrition Facts

148 calories; 4.1 g total fat; 49 mg cholesterol; 702 mg sodium. 23.1 g carbohydrates; 9.4 g protein; Full Nutrition