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Vegetable Spiral Sticks Recipe
Vegetable Spiral Sticks Recipe photo by Taste of Home

Vegetable Spiral Sticks Recipe

Read Reviews (1)
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"I love to serve these savory wrapped vegetable sticks for parties or special occasions," remarks Teri Albrecht, Mt. Airy, Maryland. "They're an easy impressive appetizer."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 3 medium carrots
  • 12 fresh asparagus spears, trimmed
  • 1 tube (11 ounces) refrigerated breadsticks
  • 1 egg white, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano

Nutritional Facts

One serving (2 sticks) equals 97 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 247 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Directions

  1. Cut carrots lengthwise into quarters. In a large skillet, bring 2 in. of water to a boil. Add carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.
  2. Cut each piece of breadstick dough in half. Roll each piece into a 7-in. rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure.
  3. Brush with egg white. Combine cheese and oregano; sprinkle over sticks. Bake at 375° for 12-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Vegetable Spiral Sticks in Light & Tasty February/March 2001, p22

Nutritional Facts

One serving (2 sticks) equals 97 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 247 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Vegetable Spiral Sticks(1)

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MY REVIEW
Reviewed Mar. 17, 2012

An easy, showy, and tasty appetizer. The carrots almost taste like yams. The only thing I did differently was add a little salt to the water when I parboiled the veggies. Would definitely make this again.

Yum!

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