Easy Veggie Nuggets Recipe For Kids & Toddlers

As a mom, I hold these truths to be self-evident:

1. Kids love finger food.
2. Kids love dipping.
3. Kids love nuggets.

This Veggie Nuggets recipe hits that trifeca of kid-friendliness. Because sometimes veggies can be a hard sell with the younger set.

I’m not a fan of “hiding” veggies in other foods as the sole way of serving them–I think fresh veggies should be fixtures on the table too. But I AM a fan of trying all kinds of spins on preparing them.

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OMG! The whole family ended up loving them, including my 5 year old. He ate 4 and said they are “super duper good” LOL.

-Rosangela

How to Make Veggie Nuggets For Kids

Thankfully, you can let your food processor do a lot of the work here (this is the classic Cuisinart food processor I’ve had for years and years).

1. Blend the ingredients: Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in the 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.

2. Form the mixture into balls: Aim for about a tablespoon each (I use this cookie scoop for so many jobs, including this). You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.

3. Coat them in breadcrumbs: Place the remaining breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.

4. Pan fry the nuggets: Heat oil in a skillet on medium-high heat until it sizzles when sprinkled with water droplets. Arrange nuggets in the skillet and cook about 4 minutes each side, or until golden brown and crispy. (You may need to do this in 2-3 batches depending on the size of your skillet.) Remove them to a cooling rack or to a plate lined with a paper towel.

Veggie Nuggets for Babies & Toddlers

These nuggets are a great finger food for little ones who are ready for soft manageable bites. Here are a few things to keep in mind for younger eaters:

• Age: These are best for babies who are comfortable with soft finger foods. As always, check with your pediatrician if you’re unsure whether your baby is ready.
• Size: For babies and young toddlers, cut nuggets into smaller pieces rather than serving them whole. For older toddlers who are comfortable with finger foods, you can serve them as-is.
• Sodium: This recipe contains cheese and breadcrumbs, which add some sodium. If you’re making these for a baby under 12 months, consider using unseasoned breadcrumbs. You can also pick a lower-sodium cheese such as swiss.
• Allergens: This recipe contains eggs and dairy.

Can you freeze veggie nuggets?

Yes! Let them cool and place in a freezer-safe bag, press out as much air as possible. Store in the freezer for up to three months. To reheat, defrost in the fridge then reheat in the microwave or toaster oven until heated through.

Can I make these ahead?

Yes. They reheat well, making them a convenient option to have on hand for quick kid meals and snacks throughout the week. Store in the fridge for up to 3-5 days.

Are these vegan?

No, these are not vegan but they are vegetarian. To make these vegan veggie nuggets, substitute vegan cheese for the regular cheese and use a flax eggs in place of the eggs.

How to make two flax eggs: Combine two tablespoon ground flaxseed with six tablespoons water, stir, and let it sit for at least five minutes to thicken. Use the mixture in place of the eggs in this recipe.

What can I serve with these veggie nuggets?

Serve these veggie nuggets with ketchup, bbq sauce, honey-mustard sauce, or any other sauce your kids love to dip.

Watch how to make veggie nuggets