I bring you these vegetarian nuggets as a humble (though translucent) apology for all of the doughnuts and pizza I made you endure all summer.
For a person who almost exclusively wants to eat doughnuts and pizza, I’m actually surprised by the amount of broccoli I eat. This probably has something to do with my mom insisting that if I ate my broccoli, it would make me beautiful… and me being juuuust superficial enough to believe her. (I think I mentioned my mom and broccoli bit before, and I’m ok with that.)
Let’s have these little nuggets be the vegetable version of baked doughnuts. Let’s substitute flour and yeast for potatoes and broccoli. I promise it will work and it will be delicious… just like this Vegan Cream of Mushroom Soup.
I like to trick myself. Hence, I insist on insisting that you trick yourself… unless you’re mega into broccoli over doughnuts, in which, nevermind.
These vegetarian nuggets are a bit of a time investment, but like all nuggets… they’re totally worth it.
First things first, vegetables are chopped and prepped for roasting. Salt, pepper, and olive oil are mandatory.
Roasting bring out the best in each vegetable.
Carrots become tender and sweet. Broccoli becomes charred and earthy. Potatoes are wrapped in foil and baked until soft. Easy and everything.
While the vegetables are roasting, I sautéed a small amount of sliced leeks (really any onion product will do), and a clove of garlic. Once everything is sautéed and roasted they’re added to a food processor for a pulverization (totally technical term).
Vegetables are combined with mashed baked potatoes.
Next: Dijon mustard, Old Bay, salt and pepper.
Really…. any excuse to use Old Bay is good by me. In the case of these nuggets, Old Bay adds just the right amount of salt and spice.
I used a small cookie scoop to portion out the vegetable batter.
Completely satisfying.
This is when things get tri-bowled and messy.
Bowl one: flour. Bowl two: beaten egg. Bowl three: Italian bread crumbs (Panko is just too thick).
A dip in each bowl and the nuggets are ready for freezing. Once they’re frozen, they’re ready for storing in a freezer back. Once they’re in a freezer bag, they’re ready for quick baking anytime you need a quick dinner while you watch Project Runway. Real.
These vegetable nuggets are inspired by the Weelicious Cookbook . Turns out you don’t have to be cooking for little kiddos to enjoy this lovely book. Catherine McCord did such a lovely job. It transcends kid food… these little nuggets are proof. I ate a cool dozen. Thank you very much!
These soft-centered nuggets remind me of Indian samosas. They’re creamy and vegetable packed. I love the spice that Old Bay adds, but if you don’t have Old Bay on hand, any sort of chili powder and cumin combination would be just delicious. I dipped the nuggets in a simple mixture of ketchup and sriracha. I’m a class act, beginning to end.
Lastly, this is either the cutest or grossest thing you’ve ever seen. You’re welcome/I’m sorry. Story of my life…
Broccoli & Potato Vegetarian Nuggets
makes about 36 nuggets
adapted from Weelicious Cookbook
2 large russet potatoes
3 medium carrots, peeled and diced into rounds
1 1/2 cups broccoli florets
1/3 cup chopped leeks (or diced yellow onion)
1 clove garlic, minced
3 tablespoons olive oil, divided
salt and coarsely ground black pepper
3 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/3 cup Italian seasoned bread crumbs
a few teaspoons of olive oil for baking
Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.
Rinse unpeeled potatoes under cool water to remove any dirt. Wrap potatoes in foil. Set aside.
Toss chopped carrots and broccoli florets on a rimmed baking sheet. Sprinkle with 2 tablespoons of olive oil and sprinkle generously with salt and coarsely ground black pepper.
Place the vegetables on the upper oven rack. Place the wrapped potatoes on a baking sheet on the center rack.
While vegetables roast, place 1 tablespoon olive oil in a small saute pan over medium heat. Add leeks and saute until softened, about 3 to 5 minutes. Add minced garlic and cook for 1 minute more. Remove from heat and set aside.
Roast carrots and broccoli until browned and tender, removing from the oven and tossing several times during roasting. Vegetables will roast for about 30 minutes (depending on how large and thickly sliced they are).
Bake potatoes until tender all the way through. Depending on the size of your potato, this could take 40 minuets to 1 hour. Remove from the oven and carefully remove foil. When a knife is easily inserted through the whole potatoes, it’s done baking.
Allow vegetables to rest until cool enough to handle.
Place carrots and broccoli, along with the leeks and garlic in the bowl of a food processor fitted with a blade attachment. Blend until finely chopped. Place into a large bowl.
Cut the potatoes (skin on) into large chunks and place in the food processor. Blend until mostly smooth. It’s ok if there are a few lumps. Placed potato into the bowl with the carrot and broccoli.
Add Old Bay and mustard and stir to combine. Taste mixture and add salt and pepper as necessary.
Set out three small bowls for an assembly line: one for flour, one for beaten eggs, and one for bread crumbs. Prepare a baking pan by covering it with parchment paper.
Using a small cookie scoop, scoop out 1 heaping tablespoon of mixture. Place on the prepared baking sheet. Repeat until the mixture is done and balls are formed.
Balls can be frozen for 1 hour at this point to make them easier to work with. I just forged ahead without freezing, but it’s just a tip.
To coat veggie balls, first dip in flour, lightly coat in egg, and toss in bread crumbs. Return to prepared baking sheet.
Freeze nuggets, in a single layer, until frozen solid. From here they can be placed in a large freezer bag for future use.
To bake: place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with 1 tablespoon olive oil. Place your desired amount of nuggets on the baking sheet flipping each nugget to lightly coat both sides with a bit of olive oil. Bake for 10 minutes. Remove from the oven and flip each nugget. Bake for another 5 to 7 minutes, until cooked through and golden brown on each side. Remove from the oven and allow to cool for 10 minutes before serving.
Serve with dipping sauce of your choice. Seriously delicious.
felicia
I’m not one of those people who despise broccoli, but I would love a apple fritter doughnut over broccoli any day. As long as it doesn’t make me fat. Anyway, I think I am going to try this recipe out. It looks like it is good for people on the go too. Prepared the night before and someone can bring them for lunch if they are in a rush. I love how you used pictures to show the process, and explained it to as well. I felt as if I was cooking side-by-side with you. Thanks for writing out the recipe at the end of the blog post and re-explining in recipe mode. I thought it was very helpful!
-Felicia
Kim
Hi Joy, I’ve been drooling over this recipe for ages and finally had the time to make it. These nuggets were delicious! Roasting the carrots and broccoli really gives them a wonderful flavor. I had to make some spice substitutions (missing some of your suggested ones), but the texture and taste were great. Thanks!
Leopard Girl
Made these as an appetizer to New Years Day dinner last night and they were a big hit! They were a little time consuming for the end result but i say that they’re worth it! The only thing that went wrong (other than my dad snatching some of my broccoli and me having to make more)was that I cut the recipe in half, so it should have made 18 nuggets, and I only got 11 that were all on the smaller side. Other than that they were great thanks for the recipe!
elena
I love this <3
Emily
Do you think if you wanted to make them more “veggie-y”, you could use more roasted vegetables and say, only one potato?
joythebaker
the potato is important for starch and making the nuggets stick together, but you could certainly try just one potato. let me know how it goes!
Kathy
Just remembered that I have a batch of these in the freezer, but I’m not sure that they will survive these three days without power – and who knows how many more days without power. I am so sad!
Giggles
we made these tonight and they were very tasty!!!!next time we will heed your advice and put them in the freezer to solidify before baking.it was a little bit of a mess..and they didnt look as nice and round as yours..but delicious nontheless!Thank you!
Lydia
I cannot wait to make these! They seriously look delish! Thanks for the recipe!
Molly
I want to eat the crap out of these, like, STAT.
YEAH.
Heather Morgan
You had me at “roasted broccoli”.
Neha
These came out beautifully! I didn’t even use a food processer, just mashed things up with my pastry cutter. I froze them for later use, and am just eating them as burgers :-)
Alissa
These are coming at a perfect time! I am trying to do one veggie filled meal a week and my husband is getting bored with soups. I am putting all this down for my grocery adventure tomorrow. Thank you so much!
Peggy
Yeah, pretty sure I’m a fan of anything in nugget form. Definitely going to have to make these soon =)
Kim d.
Oh, so glad something didn’t happen to you, Joy! I haven’t seen a new post since this one and was getting worried about you!
Bummer that something is amiss on your site but glad you are ok!
Shannon
Hi Joy, I’ve noticed a few other comments but I am too unable to see any of your new posts!
joythebaker
that’s so strange! let me look into this!
Lou
joy, not sure if it’s just my browser but your newest posts aren’t showing up on the homepage! xo
Elisson
FYI, these are also dandy made with sweet potatoes!
Marilyn
My vote is for cutest. Seriously, I wish I could make these now instead of going to bed early so I can get up early. It’s probably really weird that I want to stay up late to make veggie nuggets. :-)
Alex
JOY! Come back! I need you recipes and your humor.
I miss you.
AND I ordered your book, I really can not wait to get it!! :D
Ray
Error: “once they’re frozen, they’re ready for storing in a freezer back.”
What’s a “freezer back?”
However, I am going to make these Broccoli and potato nuggets.
joythebaker
I think I meant freezer bag.
Moira Jane Powers
made ’em. rad. love. will be back.
rachel
Those look like total happy food with powers to fix anything wrong in life- at least for like a few indulgent minutes!
Elisson
I don’t need any kind of hard sell to convince me to try these, even if I try to avoid eating a whole lotta ‘taters. Roasted veg? Leeks? Old Bay? Sign me up.
In case you’re curious as to just who the hell I am, my daughter’s the one who gifted you with that rooster finger puppet this summer… so there’s that. I’m not sure whether to forgive you for turning me on to that lemon-matcha pound cake quite yet, but, dang it, I love ya anyway.
Sarah
These look AMAZING!! Can’t wait to try them.
Maggy
I made these tonight (altough finding broccoli out of season in Israel…tricky! I was not prepared for “broccoli season!”). They were fabulous! The only thing I switched around was polenta for the flour & bread crumbs to make it g-free….plus lots of leftovers for lunch snacks…thanks Joy :)
Nicole @ Lapetitebaker
I made these the other night and they where a huge hit! Thanks for another awesome recipe Joy. You’re a kick ass ninja in the kitchen.
emily
have these in the freezer now waiting to be baked for dinner tonight! what an awesome vegetarian option. i feel like this would be a huge hit with picky eater non-veggie loving kids! thanks!
deb
Your recipes are so good that when I cook/bake one of them, I then turn around and do it again. Thanks for expanding my list of go-to recipes.
Vera Zecevic – Cupcakes Garden
Hey it sounds really interesting! I’ve never tried something like this but I think I will give this recipe a chance!
Kathy
Just made these yesterday – think I have died and gone to heaven! My husband is in love with them. So glad that I have a bunch more in the freezer – these may become an every night side dish!
Jeff @ Cheeseburger
Apology accepted! And thank you very much for this fantastic veggie nuggets recipe. It’s fun to make something that doesn’t have meat on it for a change.
Stacy @ Say It With Sprinkles
I’m not a huge fan of “regular” potatoes, but I’d probably like broccoli and sweet potato nuggets!
Cassie Sue
They are a lot of work (mainly roasting, not physical work), but my whole family enjoyed them. I wish that they had a cooler sounding name though. :)
joythebaker
feel free to make up a cooler sounding name. totally encouraged!
Cassie Sue
I just started refering to them as veggie bites, or samosa inspired bites. Can’t call them anything with the word balls without giggling (cuz mentally I’m 12) and nuggets just made them sound like something only kids would like. And these were just too yummy not to share with my friends at my last get together.
PS: Just got your cookbook for my birthday, and I think I’ve already made 5 things out of it, it’s too good!
Calantha
I love the idea of using potatoes as a binding agent. I see this applied to all sorts of delicious nibbles and bits. Substituting squash for the potatoes and using roasted apples you could even do a apple fritter-style treat. The sky is the limit here!
Nic
So…we used golden potatoes and threw potatoes, veggies, spices in the food processor. Bad choice. Turned to glue! Gross. Must try again!
angela king
these look amazingly fantastic. please send some my way? ;)
Nicole @ the Dirty oven
Loves!
Vijitha
I just posted a nugget recipe without potatoes as I am on South beach diet phase 1. I replaced the carb with roasted chickpeas (powdered). We call it vegetable cutlets in India. These look perfectly crunchy on the outside and soft in the inside. YUM!
Julie @ Outtakes on the Outskirts
These absolutely have to happen in my house! I’ll never tell my husband they contain broccoli. I also love the fact you can freeze them for when I’m lazy later! Thank you Joy.
Candice @ NotesFromABroad
This sounds ridiculously good .. and actually easy enough for me to make !
My husband will love it because there are mashed potatoes in the mix .. I will love it because it won’t taste like Argentine food lol
Erika
Dear Joy,
I LOVE YOU. After I went vegetarian (about three years ago), the only meat things I really missed were burgers, dumplings and chicken nuggets. Weird? I know. But these look like excellent replacers for chicken nuggets. I can’t believe I haven’t seen/made a similar recipe before this. Thank you!! :)
Liz
YUMMY!!!!! What a great idea. I love hiding veggies…not for kiddos, mind you..but for the hubby to get more greens in his diet. Definitely must try this one!
Alison Borgas
Love the pic of ur cat – what a cutie! ;)
Marianne Z
A thousand times yes!
Potatoes, yes.
Carrots, yes.
Brocolli, definitely.
Old Bay Spice, genius.
Really looking forward to making this.
MarianneZ
Casey @ The Baker Bee
These look delicious… and just enough like bread to where my two year old might eat them.
Mary
Hi Joy, I got my Lost Crates today…so they are closing up shop? I am so disappointed! Are you planning to continue on your own?
joythebaker
i won’t be continuing on my own. They’re just folding up shop for now and that’s that. Thanks for being a part of it with me!
Charul @ Tadka Masala
loved the idea of roasting the veggies. :)
Arthur in the Garden!
I will have to try these this weekend! In the South we have fritters which are similar but can be corn fritters, clam fritters, or made with anything else. Similar to a tater-tot.
Shosh
They look amazing. Do you think you could replace the potatoes with sweet potatoes?
simone
So cool ;) and healty
Annie
YUM. I love veggie nuggets! Will def. be trying this recipe out.
Erica
I made these today and they were delicious! I added a little parmesan cheese for flavour, and for simplicity I roasted the onion/garlic with the broccoli, and added 1 egg to the mix and didn’t bother with crumbing them. Super yum! Thanks
Julia | JuliasAlbum.com
These little nuggets remind me of what my mom used to cook when I was little – little pirogis with vegetable fillings like that. I need to restore that family tradition!
OliePants
My mom and I make something like this – we call them veggie cutlets. I think it’s an Indian thing and not just in-my-house thing. :)
MJ
This looks like something my kids might like!
I like anything with veggies – kinda my passion!
Heidi - Apples Under My Bed
Nuggets! Love this. V keen to read Weeelicious too. Love it, lady!
Heidi xo
Caroline Leigh
joythebaker: i love you.
Ellen
My vote is for cutest. Anything that can be shaped like a ball, teehee.
But really, this vegetarian thanks you, these look great.
Tiffany
So excited to try these! :)
Anne
Cute AND yummy looking!
Mimi @ Culinary Couture
Maybe I could convince myself to eat my veggies this way :P
Shannon
First, my question is if you bake them from fresh (not frozen) do the same cooking times apply, do you think?
Second, that picture of your cat is fantastic. It made my day!
joythebaker
I wouldn’t cook them from fresh, they should be frozen to help them stay together.
Rocky Mountain Woman
These look like the kind of veggies even grandkids might eat!
maybe! We can hope!
kitty kitty is the cutest thing ever…
Alexis
hi joy! when i was in fourth grade, i ate carrots by the bagful because i was told it would make my boobs bigger. come to find out, it makes eyesight better. nothing whatsoever to do with boobs. keep on rockin’, lady.
Sarah @ The Cyclist's Wife
Those look good. Do they keep well in the fridge? Not that I would have to worry about this cause I’d probably eat them all before they got there.
Corrie
Those look SOO good!
Kelly
These look so good. These look like everything the stupid Trader Joes veggie nuggets promise to be and aren’t. nom nom nom
amely
Maybe it is a stupid question. But can I already bake them after preparing them (without freezing)? Or is freezing necessary for them to keep their shape?
Seanna Lea
I have leftover broccoli from making chicago stuffed pizza yesterday. I might have to roast it just to turn it into this. Do you think it is stiff enough to use a cookie cutter on? My husband is child enough to prefer them if they are dinosaur shaped!
Carissa
Oh. My. These look fantastic. And being a kitten lover, I say cutest thing ever!
addie | culicurious
these look yummy, Joy! Thanks for sharing such a tasty recipe. Seem really healthy too! win :)
Katie
These look fantastic! And I’ve made your vegan mushroom soup before – it’s DIVINE! Thank you!! Also, is that fabric in the photo under the roasted veggies??…I’m dying to know.
Celina @ NerdyBaker
What you call “time consuming” I call steps that you can do ahead of time which really help me out in a soccer practice/dance class world. While I am not sure my one picky eater will go for it, I will and so will my “eats anything” oldest. Can I ask what you think would go well as a side dish to these?
Dixya @ Food, Pleasure and Health
What a great way to enjoy more veggies and if that what veggies taste like i will eat them every day, every meal..I am certainly going to try this out soon.
Bakerkat
Broccoli is my favorite veggie after potatoes. Right now I’m really into fingerling potatoes but any reason to eat broccoli is a good one. These nuggets look wonderful. Just the thought of roasting veggies makes me happy.
what katie's baking
yum! i love roasted vegetables. they look especially good in nugget form!
Ashley @ Wishes and Dishes
I’m gonna have to go with…cutest thing I’ve ever seen :)
martina
I need your cat!!!
Too cute
Martina
Katie @ Blonde Ambition
I wasn’t so sure at the name of these, but by the end you’ve totally got me convinced. *and* you can freeze them for later? genius.
Steph
These look so yummy.
emily@totesdelishy
Every post of yours I read I find myself thinking the same thing: how much I love your writing style, so I will just say that. I love your writing, it is real and emotional and insightful and I think its rad.
Suzie
Oh my! In love with this recipe, definitely will have to give it a try, maybe w/ sweet potatoes? :)
Kristen
Hi Joy! Love the Old Bay addition. I also think the weelicious cookbook is pretty great. I have cooked several things that both kids and audults have loved. About the coating: I too think Panko is too think, however I recently tried adding Wheat Germ to the Panko and discovered that is makes a perfect coating. The Panko makes it nice and crisp but the Wheat Germ makes sure every nook and cranny gets coated!
Erin | The Law Students Wife
DEFINITELY cutest thing I’ve seen, not grossest. This would make a perfect party app–my guests will never know they are healthy. Hello Saturday game watches. Can’t wait to add to my indoor tailgate extravaganzas once winter hits. Thanks Joy!
Andreia
Your nuggets looks so delicious! They´re so easy to make xD
Amy W
I’m down with this. These look absolutely delicious. And like a good way to trick my boyfriend into eating vegetables. I’m definitely a broccoli over donuts type (i once took a can of peas to daycare for breakfast at the age of 4). Napoleans, however, would be a different story.
P.S. Cute cat paws. Did any nuggets go flying?
Katrina @ Warm Vanilla Sugar
So fun! Love this idea, Joy!
Jessica @ The Desert Abode
Broccoli nuggets?! This is the type of “health” food a pregnant lady can get behind. :)
Ahu
I’m pretty sure I would eat anything called a nugget, and these look delicious!
Sloan
Just imagine these with sweet potatoes. I am! Yum!
Elizabeth A.
Um, CUTEST! Thank you.
ps – cats are always cute.
eviiarty.blogspot.com
These look so good! Can’t wait to try them out!<3
xoxo
EV
eviiarty.blogspot.com
Michelle
Yep. Totally acceptable to make veggie doughnuts in this form. The more Old Bay the better!
Stefanie @ Sarcastic Cooking
What a great healthy snack. I love that picture of your cat. I hope you still ate that nug!
Ana
Those look delicious and healthy! Must make them soon!
Stoich91
Oh yes! Guilt-free food for guilt-free pleasures! And your cat is hilarious…I can’t even imagine the torture that poor thing goes through in a house with so much awesome food! :D And that sounds like a cool cookbook, too! I love eating kid-stuff; hey let’s face it, we already binge eat marshmallow cereal like five-year-olds. No need to pretened we are VERY grown up… lol
Lori
OLD BAY! I love that you used Old Bay and look for many excuses to use it. Being from Baltimore, I am a true Baytriot and use it frequently. BTW, try it on roasted sweet ‘taters. Chop ’em, toss with olive oil and Old Bay and roast ’em. Yum. Sprinkle in some chicken salad and if you are really adventurous, sprinkle some on all that pizza you like eating. Here in B’more it’s not unheard of to combine with chocolate for a savory-sweet treat. Hey, if you can add chili peppers to chocolate …
Ashley - Baker by Nature
These look mega tasty, Joy…
but I do love your affinity to all things fried, sugary, and amazing.
Bianca @ Confessions of a Chocoholic
I love these little nuggets! I eat so much broccoli, too – but it’s mostly me rationalizing with “if I eat a bowl of broccoli for dinner, I can have a slice of cake for dessert” ;) Also, that picture of roasted broccoli and carrots is making me want roasted veggies for breakfast…
Amanda @ Once Upon a Recipe
veggie nuggets = genius! plus, if they taste anything like a samosa, i’m totally sold.
Pamela Nees
These look great-I’m trying them b/f the week is out!
Tracy
oh yum…! These look wonderful. I love veggies and think the hubster can get on board with these too!! Thank you Joy!!
Lulu
Now these patties are something I would never have thought of, but what a neat way to prepare veggies. I also like they are baked not fried.
Abby@ Totes Delish
I will be making these STAT! Everything is better in nugget form, right??
Elizabeth@ Food Ramblings
These look AMAZING!!!
erinn johnson
I have to give these a try. Our farmer’s market is filled with broccoli and potatoes, perfect recipe to use them up.
Allison
These looks like the most delicious and savory treat. Ever. I have to try these at home!
gayle
My grandson, who loves veggies more than any other food – (when a cookie and a huge piece of red bell pepper were both on the table in front him he chose the pepper!) and the only “meat” he will eat is an occasional chicken nugget- will LOVE these!
Heather
This is dinner. Done. Thank You!!!!!
Jill
I would love to make these for my daughter but she is severely allergic to eggs. Could I just omit the egg and flour and only bread them? Any suggestions would be welcome.
joythebaker
Maybe try an egg substitute? The egg acts as the binder, I don’t really think the bread alone would stick.
The Savory and The Beautiful
These sound yummy, how did you decide on Old Bay?
Ali
I actually do prefer broccoli over donuts (sad, I know!)…these little gems look great!!
Kate
Joy, two things:
1. Thank you, these look great and I need them in my life, and so does my daughter. I’m thinking what a great diversion tactic these will be on the nights when I am arguing the upside of “chicken, again….” with everyone except my cat.
2. And “you’re welcome/I’m sorry,”…….omg is that the best! I think I want to build a religion around that phrase. I think the next time I introduce myself I will follow up with that phrase. I think I’m going to change my last name to it. I’m changing my résumé right now…..
1000 Thank Yous, Joy !
Alex (fightcancerwithfood)
Love this idea so very much. I might even try and fool my doughnut/pizza-loving sister with it. Thank you!
Garden Correspondent
I repent! I am making these right away.
Elle
I am always warned that potatoes don’t freeze well and become yucky after freezing – have you tried freezing them yourself? is there a substitute for potatoes in this recipe that is more freezer-friendly?
Johanna
Get.In.My.Belly
Kaila
Gaaaawd, these are going to make up for all the delicious pastries I YOLOed yesterday at an amazing (and hard to come across in the Praires of Canada) french bakery. Thanks Joy!
Oh, and I’m thinking that “freezer back” and “freezer bad” might just have meant to be freezer bag, but i do enjoy the thought and possibilty of what freezer bads could be ;)
Margherita
Love the combination of veggies in those little patties, it’s awesome. Can’t wait to try it!
leaf (the indolent cook)
I do actually love broccoli. I can eat them even steamed and plain… obviously these nuggets are more exciting!
Axelle the french cook
Don’t worry, you ARE beautiful ;)
It reminds me a souvenir : I adored my grand father. He were blue eyes while I’m brown. I asked him once why I had brown eyes, and he had blue ones. He answered me it was because, like rabbits, he ate a lot of carrots. If I wanted to have blue eyes, I had to eat carrots.
What I have done !!! Without result, you guess ;)
Averie @ Averie Cooks
Joy they look so good! I love that you can make them ahead of time and that they’re baked, not fried. And that they use tons of veggies! I have a harder time getting veggies into my husband than my 5 year old!
Yelle
Absolutely mouth watering! They look so yummy! Thanks for posting this one.
Laura (Tutti Dolci)
As a broccoli lover (especially roasted!), I think I can totally get on board with these. And then I can eat a doughnut for dessert!