Our Veggie Nuggets are a tasty and healthy snack or meal option. Made with broccoli and carrots these delicious bite-sized nuggets are packed with nutrients and flavor, making them the perfect choice for both kids and adults. They’re easy to prepare and can be enjoyed on their own or with your favorite dipping sauce.
With the goodness of fresh veggies and a crispy texture, these nuggets are sure to become a new favorite in your household. Give them a try and discover a new way to enjoy your daily dose of vegetables!
You also have to try Biscuit Pretzel Bites, Healthy Mini Corn Dogs, Air Fryer French Toast Sticks and Summer Fruit Kabobs as they are as delicious and kid-approved as our veggie nuggets recipe.
Vegetable Bites
This vegetable recipe for kids is a hit whether you have a veggie lover or kids boycotting all produce. It’s because these nuggets with veggies turn out crispy on the outside with a tender center every time.
Kids enjoy eating this colorful finger food straight from their plate or dipping into their favorite sauce. Serve with everything from ketchup and ranch to honey mustard and BBQ.
Learning how to make veggie nuggets is also super simple. As a bonus, they are ready to serve in under 20 minutes with ingredients you can easily find at the store.
Just like our Oreo Dip, Gluten Free Chicken Tenders, Gluten Free White Cake Recipe and Blueberry Spinach Smoothie, kids can easily become the chef and tackle making this veggie snack.
Start by gathering the equipment you’ll need to prepare this recipe. Having the tools needed ready before starting helps get these veggie bites done extra quickly.
Equipment
- blender or food processor
- baking sheet
- Flipper
- spatula
- measuring cups and spoons
- mixing bowl
- cookie scoop
- skillet
Ingredients
- 2 1/2 cups chopped broccoli about 10 ounces of broccoli
- 2 cups pureed carrots about 2-3 medium carrots
- 3 large eggs
- 2 1/2 cup gluten-free panko, divided
- 1/2 cup mozzarella cheese ✅
- 1/2 cup grated or shredded parmesan cheese, divided ✅
- 1 teaspoon salt
- 1/4 teaspoon onion powder ✅
- 1/4 teaspoon garlic powder ✅
- 2 tablespoons olive oil
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How to Make
Add the broccoli to the food processor. Puree the broccoli, place it into a bowl, then puree the carrots. Measure out the amount needed then refrigerate the leftovers to add to another dish.
Blend the ingredients
Add the broccoli and carrots. Add eggs, 1 3/4 cups panko, mozzarella cheese, 1/4 cup parmesan cheese, onion powder, garlic powder, and salt. Blend until pureed, scraping sides as needed.
Blend the panko and cheese
In a small bowl combine 3/4 cup panko and 1/4 cup parmesan cheese. Set aside.
Form veggie mixture into balls and coat with breading
Using a cookie scoop, roll the batter into small balls, then roll in the panko blend. Roll into a ball then flatten into a nugget shape.
Cook
Heat the olive oil in the skillet over medium heat. Add the veggie nuggets and cook for about 3 minutes on each side or until lightly browned.
Serve
Serve hot as is or with your family’s favorite dipping sauce.
Serving Suggestions
There is truly not a right or wrong time to serve this recipe. Our personal favorite is adding this recipe to snack time with or without a dipping sauce.
To serve for a meal, easily pair with any protein like chicken, pork, seafood or beef. Chicken On A Stick, Baked Pork Chops, Broiled Flank Steak or Air Fry Shrimp are popular kid-friendly options.
If your kid is really hesitant to try these nuggets, it can be helpful to serve with chicken nuggets. This combo will quickly help any picky eater feel more comfortable trying a new food.
For more mealtime favorites, consider adding fries, a fruit smoothie, fruit salad or yogurt parfait to the table alongside these veggie bites.
Storing Veggie Nuggets
In the fridge: Place in a covered container for up to 3 days once cooled.
In the freezer: Place in a Ziploc bag or freezer-safe container for up to 3 months once cooled.
Reheating Instructions
Microwave: Remove from the fridge and place desired quantity on a microwave-safe plate to reheat in 30-second increments until heated through.
Skillet: Add nuggets from the fridge to a hot skillet to heat over low until hot. Flip after 2-3 minutes to prevent burning.
Oven: Add nuggets from the fridge to a parchment-lined sheet pan into a preheated oven until hot, approximately 5-6 minutes.
*Transfer frozen veggie nuggets from the freezer to the fridge to thaw overnight then reheat within the next 3 days.
Substitutions & Variations
- Make dairy free by swapping the mozzarella cheese with a dairy-free alternative and parmesan cheese with 2 Tablespoons of nutritional yeast.
- Use crushed gluten-free crackers, cereal or cornmeal instead of gf breadcrumbs. This swap may result in a less crispy nugget.
- Make all broccoli or all carrot nuggets.
- Shape into tots instead of rounds to turn into veggie tater tots.
- Replace broccoli or carrots with pureed cauliflower.
- Serve with our dairy free ranch dressing.
- Puree other vegetables such as green peas, corn, zucchini or squash into the batter.
- Dunk in any condiment or hummus for a higher protein option.
Frequently Asked Questions
You can bake the nuggets in the oven if preferred. Place the veggie nuggets onto a baking sheet and bake at 350°F for 10 minutes, flipping them halfway through.
If you find that your batter isn’t sticking together, verify you followed the instructions as written. You can also troubleshoot by adding in 2 Tablespoons of breadcrumbs at a time until the batter sticks.
Yes! With broccoli being an excellent source of vitamin K, fiber and vitamin C and the vitamin A in carrots, these nuggets are a fantastic way to get more veggies (and nutrients) into your family.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Puree until all chunks of carrots and broccoli are gone. It can be helpful to use the pulse function on the food processor when blending.
- Use measuring cups and spoons to measure out the ingredients before you get started.
- Always measure spices over the sink, counter or small bowl then pour into the mixing bowl. This will prevent spilling any extra seasoning into the mixing bowl.
Other Kid Friendly Vegetable Recipes
- Roasted Frozen Vegetables
- Vegetable Strata Recipe
- Blueberry Spinach Smoothie
- Blueberry Spinach Muffins
- Green Beans For Kids
- Gluten Free Zucchini Muffins
- Italian Zucchini Tots
More recipes that prevent food waste
- Beet Green Pesto Pasta
- Taco Quesadilla
- Oven Baked Chicken Tacos
- Chicken Sausage Skillet
- How To Freeze Butternut Squash
- How To Freeze Baked Beans
- Chicken A La King (Instant Pot + Stovetop)
- Gluten-Free Angel Food Cake Recipe
- Cilantro-Lime Cauliflower Rice
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Veggie Nuggets
Equipment
Ingredients
- 2 1/2 cups chopped broccoli about 10 ounces of broccoli
- 2 cups pureed carrots about 2-3 medium carrots
- 3 large eggs
- 2 1/2 cup gluten-free panko, divided
- 1/2 cup mozzarella cheese ✅
- 1/2 cup grated or shredded parmesan cheese, divided ✅
- 1 teaspoon salt
- 1/4 teaspoon onion powder ✅
- 1/4 teaspoon garlic powder ✅
- 2 tablespoons olive oil
Instructions
- Chop the vegetables. Add the broccoli to the food processor. Puree the broccoli, place it into a bowl, then puree the carrots. Measure out the amount needed then refrigerate the leftovers to add to another dish.
- Blend the ingredients. Add the broccoli and carrots. Add eggs, 1 3/4 cups panko, mozzarella cheese, 1/4 cup parmesan cheese, onion powder, garlic powder, and salt. Blend until pureed, scraping sides as needed.2 1/2 cups chopped broccoli, 2 cups pureed carrots, 3 large eggs, 2 1/2 cup gluten-free panko, divided, 1/2 cup mozzarella cheese, 1 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 cup grated or shredded parmesan cheese, divided
- Blend the panko and cheese. In a small bowl combine 3/4 cup panko and 1/4 cup parmesan cheese. Set aside.2 1/2 cup gluten-free panko, divided, 1/2 cup grated or shredded parmesan cheese, divided
- Form veggie mixture into balls and coat with breading. Using a cookie scoop, roll the batter into small balls, then roll in the panko blend. Roll into a ball then flatten into a nugget shape.
- ⭐️Cook. Heat the olive oil in the skillet over medium heat. Add the veggie nuggets and cook for about 3 minutes on each side or until lightly browned.
- Serve. Serve hot as is or with your family's favorite dipping sauce.
Notes
Oven Instructions
You can bake the nuggets in the oven if preferred. Place the veggie nuggets onto a baking sheet and bake at 350°F for 10 minutes, flipping them halfway through.Substitutions & Variations
- Make dairy free by swapping the mozzarella cheese with a dairy free alternative and parmesan cheese with 2 Tablespoons of nutritional yeast.
- Use crushed gluten-free crackers, cornmeal or cereal instead of breadcrumbs. This swap may result in a less crispy nugget.
- Make all broccoli or all carrot nuggets.
- Shape into tots instead of rounds to turn into veggie tater tots.
- Replace broccoli or carrots with pureed cauliflower.
- Serve with our flavorful and dairy free ranch dressing.
- Puree other vegetables such as green peas, corn, zucchini or squash into the batter.
- Dunk in any condiment or hummus for a protein packed option.
Nutrition
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Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Jess says
My kids loved these!!
Stacy says
Do Both step 2 and 3 need 1 3/4 cup panko? Thank you!!
Jodi Danen, RDN says
Hi Stacy, I can see how it is confusing. I did update the recipe to be more clear. You use 1 1/2 cups first then combine the other 1/4 cup in the next step. I hope you enjoy the recipe!