Go Back
+ servings
A toddler's hand dipping one of the nuggets in beet hummus.
Print

Baked Veggie Nuggets

These baked veggie nuggets are an easy and fun way to get more vegetables into your child's diet! Made with four vegetables, they are perfect for lunch or snack!
Course Snack
Cuisine American
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 9 (makes 18-20 nuggets)
Calories 86kcal

Ingredients

  • 2 medium carrots, roughly chopped into small pieces (140g)
  • 1 cup broccoli florets (75g)
  • ½ cup peas (65g)
  • ½ cup corn (70g)
  • 2 eggs
  • 1 small garlic clove (can use 1 teaspoon minced garlic or garlic powder)
  • 1 teaspoon Italian seasoning
  • 1 cup breadcrumbs (100g), regular or panko style
  • Optional: ½ cup breadcrumbs for coating, ¼-1/3 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 25-30 minutes, flip halway (see note)

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