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  • Writer's pictureBCK

Veggie Nuggets 🥦🥕

What child doesn’t love dipping nuggets into ketchup, ranch, or honey mustard? These veggie nuggets are a delicious, healthy alternative to the classic chicken nugget. Easy to make and a guaranteed crowd-pleaser at snack time, these nuggets may just become your kids new favorite.



  • 1 cup shredded carrots

  • 3 cups broccoli florets

  • 1 garlic clove

  • 2 eggs

  • 1 1⁄4 cups seasoned bread- crumbs, divided

  • 3⁄4 cup shredded cheddar cheese

  • 1⁄2 teaspoon onion powder

  • 1⁄2 teaspoon black pepper

  • 1 tablespoon canola oil



  • Shred carrots and steam broccoli in the microwave for two minutes or until tender.

  • Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the bread- crumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it’s too crumbly, add water one teaspoon at a time until you achieve the desired consistency.

  • Form mixture into balls, about a tablespoon each. You should get about 25 nuggets. Flatten slightly into round discs about 1/2 inch thick.

  • Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.

  • Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.

  • Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.

  • Serve with your favorite dip.

**Note: This recipe was originally from “Real Mom Nutrition”.

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