Baked Veggie Nuggets

This bite-sized baked veggie nuggets recipe is a simple and delicious way to get more veggies into your family.

If you’re like me, I tend to cut broccoli as close to the florets as possible so I don’t have to listen to my kids complain about the stalky part of the broccoli, which they don’t care for.

I hate to admit, I tend to toss that part of the broccoli away. However, in more recent times, I started freezing veggie waste to use at a later date in homemade broth.

But now I have another way to utilize this nutritious part of a head of broccoli all without anyone even realizing…

These veggie nuggets taste amazing, come together quickly, and make plenty to freeze for later.

So which is healthier, the florets or the stalk?

Answer:

Neither! All parts are good for you. Broccoli contains vitamin C, potassium, B vitamins, along with some calcium and iron, which are contained equally in both parts.

If you plan to use the whole stem on the broccoli, the outside layer should be peeled, removing the fibrous outside layer.  Here’s how.

These vegetable nuggets taste great eaten plain, but are even better when paired with Sweet Vidalia Onion Dressing! 

How to make Baked Veggie Nuggets 

Start by adding raw veggies to a high-speed blender or food processor. I used carrots and broccoli, but you could add in other veggies of choice if desired.

Chop.

Add eggs, panko, cheese, and seasonings then blend, scraping the sides along the way.

Once your mixture is pureed, add the addition of panko and cheese.

Use a cookie scoop to make balls of veggie nuggets, then roll them in a mixture of panko and parmesan cheese.

Place veggie nuggets onto a baking pan. Then gently push down to flatten.

Bake, flipping 10 minutes in…

Voila! Baked veggie nuggets!

You may also enjoy the following recipes prevent food waste:

• Beet Green Pesto Pasta
• Homemade Vegetable Stock
• Sweet Corn & Sun-Dried Tomato Hummus