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Baked Veggie Nuggets

These baked veggie nuggets are crispy on the edges with tender, roasted vegetables inside. Made by blending and shaping a mixture of grated vegetables, cheese, and breadcrumbs, then baking until golden, they turn out as appealing, bite-sized snacks or meals. Perfect for sneaking greens into kids’ lunchboxes or enjoying as a healthy comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup cauliflower florets finely grated or pulsed
  • 1 cup carrots finely grated or pulsed
  • 1/2 cup breadcrumbs plain panko or gluten-free alternative
  • 1/2 cup sharp cheddar cheese grated
  • 1 large egg beaten
  • 1 tablespoon olive oil for brushing
  • 1/2 teaspoon paprika smoked or sweet
  • 1/2 teaspoon garlic powder

Equipment

  • Baking Sheet
  • Parchment paper or silicone mat
  • Grater or food processor
  • Mixing bowl
  • Ice cream scoop or spoon
  • Pastry brush

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
  2. Finely grate or pulse the cauliflower florets and carrots until they resemble small crumbs or rice-sized pieces. This creates a uniform, tender base for the nuggets.
  3. In a large mixing bowl, combine the grated vegetables with the breadcrumbs, grated cheese, paprika, garlic powder, and beaten egg. Mix everything together until well integrated and the mixture feels cohesive.
  4. Using your hands or an ice cream scoop, shape the mixture into small nuggets about 2 inches long and 1 inch wide. Press gently to compact them, ensuring they hold together well.
  5. Arrange the shaped nuggets on the prepared baking sheet, spacing them evenly. Brush the tops lightly with olive oil using a pastry brush for a golden, crispy finish.
  6. Bake the nuggets in the preheated oven for 20 to 25 minutes, flipping them halfway through for even browning. They should turn a deep golden brown and develop crispy edges.
  7. Remove the nuggets from the oven and let them rest for 5 minutes on the baking sheet. This helps them set and prevents them from falling apart when served.
  8. Serve the veggie nuggets warm, with your favorite dipping sauce or as a side. They should be crispy on the outside and tender inside, with a flavorful vegetable taste.