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Veggie Nuggets

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45min

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4 servings

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These crispy Veggie Nuggets are a delicious and nutritious alternative to traditional chicken nuggets. Packed with a variety of colorful vegetables and coated in a crunchy breadcrumb exterior, they're perfect for both kids and adults. These nuggets are baked, not fried, making them a healthier option for snacks or meals. Serve them with your favorite dipping sauce for a satisfying and fun eating experience.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare vegetables

Peel and chop carrots. Chop broccoli and cauliflower into small florets. Dice onion. Mince garlic.

2
Steam vegetables

Steam carrots, broccoli, and cauliflower until tender, about 5-7 minutes. Add peas in the last minute.

3
Sauté onion and garlic

In a pan, heat 1 tablespoon olive oil. Sauté onion and garlic until translucent, about 3-4 minutes.

4
Mash vegetables

In a large bowl, mash steamed vegetables with a potato masher or fork.

5
Combine ingredients

Add sautéed onion and garlic, eggs, 1/2 cup breadcrumbs, Parmesan, salt, pepper, and paprika to the mashed vegetables. Mix well.

6
Shape nuggets

Form the mixture into 24 small nugget shapes.

7
Prepare for baking

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

8
Coat nuggets

Place remaining 1/2 cup breadcrumbs in a shallow dish. Coat each nugget in breadcrumbs.

9
Arrange on baking sheet

Place coated nuggets on the prepared baking sheet. Brush with remaining olive oil.

10
Bake

Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

11
Serve

Let cool for a few minutes before serving with your favorite dipping sauce.

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