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+ servings

Easy Veggies Crunch

A medley of crunchy vegetables topped with garlic bread crumbs and parmesan cheese, this Easy Veggies Crunch is a quick side dish made with ready to use vegetables for easy preparation at any time.

Course Side Dish
Cuisine American
Keyword blanched, Thanksgiving
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8
Calories 73 kcal
Author sanna


  • 2 cups Mann's Stringless Sugar Snap Peas
  • 1 10 oz bag Mann's Caulilini
  • 1 cup Mann's Sweet Potato Fettuccine
  • 2 tbsp olive oil plus 3 tsp for drizzling on the veggies
  • 2 cloves garlic minced
  • 1/2 cup panko bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Fill a big bowl with about 2 inches of ice cubes. Pour enough water over the ice just to cover. Fill a cooking pot halfway with water and let it come to boil over medium heat. Add the caulilini and cook it for 8 minutes or until tender. Using a slotted spoon, transfer the caulilini to the ice bath.

  2. Add the snap peas to the boiling water and allow it to cook for 5 minutes, or until tender. Transfer into the ice bath along with the caulilini. Cook the sweet potato fettuccine in the pot for about two minutes, then transfer to the ice bath as well. Drain the veggies well.

  3. Add the caulilini and sugar snap peas on a shallow baking dish (about 9x13 inched in size). Add olive oil, salt and pepper and toss everything around to distribute. Arrange the sweet potato fettuccine on top.

  4. Heat olive oil in a small skillet. Cook the minced garlic just until soft, tossing frequently to prevent burning. Add the panko bread crumbs and toss around briefly until heated through. Turn off heat and immediately transfer the mixture to a bowl. (Letting it stay further in the skillet will burn it fast). Sprinkle the garlic bread crumbs and parmesan all over the veggies. Bake at 400 F for 15-20 minutes, or until golden on top.