Healthy Veggie Nuggets That Kids LOVE!

Healthy Veggie Nuggets That Kids LOVE!

Prep Time: 20 minutes
Cooking Time: 8 minutes
Healthy Veggie Nuggets That Kids LOVE!


  • 1 cup shredded carrots
  • 3 cups broccoli florets
  • 1 garlic clove
  • 2 eggs
  • 1 1/4 cups seasoned breadcrumbs, divided
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil


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Looking for ways to add that extra veggie in your kid’s meal? Say no more. Yummy! Great! Filling! – these are the words your kids will say to you anytime you serve them delicious veggie nuggets made from this recipe. Kids love nuggets because they are perfect for their small hands, and they can easily dip in for the rich savory flavor. This Veggie Nugget recipe is nutritious, easy to make at home, and most importantly kid-friendly.

They can be eaten as meals, snacks and if you’re looking for lunch box ideas, it’s your number one pick. How to Make Veggie Nuggets This recipe is as easy as the word itself. To begin, you’re going to need a food processor. Next, add 1 cup of the bread crumbs, garlic, shredded carrots, cheese, steamed broccoli, eggs, black pepper, and onion powder in the food processor. Pulse until they are well mixed and watch the mixture form into a ball. In case it comes out as too crumbly, add a teaspoon of water until you achieve your desired texture. Using a teaspoon each, form the mixture into balls.

This should give you about 25 nuggets, and then flatten them into half-inch thick round discs. Put the remaining bread crumbs in a dish and coat each veggie nuggets with bread crumbs. Next, heat some oil in a skillet on medium-high heat until it sizzles when water droplets are sprinkled on it. Now, arrange the nuggets in the skillet and cook for about 8 minutes for both sides, or until golden brown and crispy. Serve either warm or cold with your favorite dipping sauce such as ketchup, BBQ sauce, honey mustard, or any other good dip.

  1. Shred carrots. Steam broccoli in the microwave for two minutes or until tender.
  2. Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined.
  3. 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.
  4. Form mixture into balls, about a tablespoon each (I use a cookie scoop). You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.
  5. Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
  6. Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.
  7. Arrange nuggets in 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.
  8. Serve with honey-mustard sauce, ketchup, or other favorite dip.