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A toddler's hand dipping one of the nuggets in beet hummus.
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4.94 from 16 votes

Baked Veggie Nuggets

By: Min Kwon | MJ and Hungryman
Healthy, kid-approved veggie nuggets that are baked or air-fried, freezer-friendly, and perfect for lunchboxes. Adaptable for babies, toddlers, and the whole family, with tips for soft, moist nuggets and easy meal prep.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 (makes 18-20 nuggets)
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Equipment

Ingredients 

  • 2 medium carrots, roughly chopped into small pieces (140g)
  • 1 cup broccoli florets (75g)
  • 1/2 cup peas (65g)
  • 1/2 cup corn (70g)
  • 2 eggs
  • 1 small garlic clove (can use 1 tsp minced garlic or garlic powder)
  • 1 teaspoon Italian seasoning
  • 1 cup breadcrumbs (100g), regular or panko style
  • Optional: 1/2 cup breadcrumbs for coating, 1/4-1/3 cup cheese

Instructions 

  • Preheat oven to 425° Fahrenheit. LIghtly grease a baking sheet or line with parchment paper or baking mat.
  • Add carrots and broccoli into a food processor/blender and pulse several times until finely chopped.
  • Add the rest of the ingredients and pulse until combined and chunky (be careful not to overmix)
  • Take about 1 tablespoon of the mixture and form into a ball. Flatten slightly into nugget shapes.
  • Roll in extra breadcrumbs if desired.
  • Bake at 425°F for 20-25 minutes, flip halfway (see note)
  • Serve with your favorite condiment, like ketchup, ranch, etc.

On the Stovetop

  • Heat oil in a cast iron or non-stick skillet over medium-high heat. Working in batches, add nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.

Notes

  • If making this for a baby, skip the breadcrumb coating and bake for 20-25 minutes. The nuggets will be perfectly soft and moist.
  • Don't over mix! Pulse the carrots and broccoli first, and then add the rest of the ingredients. Pulse several times until combined and chunky, NOT mushy.
  • If you desire crunchier veggie nuggets, then use panko breadcrumbs. Note that pre-baking panko before coating will help achieve a nice golden color to your nuggets. Personally, I can do without the extra step and my kids never seem to mind.
  • Flip halfway to ensure both sides are cooked evenly.
  • Transfer to an airtight container and keep in the fridge for 3-4 days. You can also freeze for up to 3 months.
 

Nutrition

Calories: 86kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g
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