For Oven's Sake!

Let's get cookin' …with kids!

Roasted Veggie Tots

on October 9, 2013

Click Here to Print: Roasted Veggie Tots

You don't have to say, "Eat Your Veggies!" when packaged like this!

You don’t have to say, “Eat Your Veggies!” when packaged like this!

I’m really excited about these!  I’ve tried a few versions and these are my favorite so far!  I can’t imagine how someone would not want to eat veggies when they’re roasted and in “tot” form!  If you have a picky eater (child or adult) in your household, please, please try these and let me know what they think!

Ozzy and I ate these for dinner.  Just these.  Almost the whole batch!

Not only can they work as a main course, but they’re pretty simple and fun to make, too… perfect for leftover roasted veggies.

Veggies ready to roast!

Roast a big ol’ batch of veggies, eat some as a side one night, then make tots out of them the next!

Dice your roasted veggies.  I did this while the kids were sleeping to make it quicker while they were awake.

You can dice your veggies ahead of time, too. I did this while the kids were sleeping so we could get right to it when they were awake!

Have your kid cook mix it all up!

Combine the ingredients and have your kid cook mix it all up!

They're pretty easy to form into tots on a baking sheet...

They’re pretty easy to form into tots on a baking sheet…

...though I've made them in a mini muffin tin before, too.

…though I’ve made them in a mini muffin tin before, too.

They're certainly pretty that way, but I think it's slightly more work.

They’re certainly pretty that way.

And these are pretty darn cute, too!

But these are pretty darn cute, too!


  • 3 c roasted veggies, diced (See recipe below for roasted veggies.)
  • ¾ c shredded cheddar cheese
  • ½ c seasoned breadcrumbs
  • 3 eggs
  • ½ t kosher salt
  • cooking spray
  • dipping sauce of your choice (ranch, ketchup, BBQ…)


  1. Preheat oven to 375° F.
  2. Spray baking sheet with cooking spray.
  3. Combine veggies, cheese, breadcrumbs, eggs, and salt.
  4. Scoop about a tablespoon of the mixture into your hand and form a loose fist around it to make a log shape.  Push in the sides to make it shorter and fatter, more like a “tot”!
  5. Place on the prepared baking sheet and repeat step 4 until the baking sheet is full.
  6. Bake 5-7 minutes, gently flip them, and continue to bake another 5 minutes, or until golden brown.
  7. Before baking another round, spray the baking sheet again.
  8. Serve with dipping sauce of your choice.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Have her mix the ingredients.
  • She can help form the tots – it’s great for sensory play!  Just be sure to talk to her about raw egg and wash your hands together when finished.
  • Talk about the colors in the ingredients.  Ask her if she can think of something else that has the same colors.  To give her a clue, have her look outside. (Autumn leaves!)

Roasted Veggies:

  1. *Chop veggies of your choice into even size pieces.
  2. Place them on a baking sheet and drizzle with olive oil.  Sprinkle with kosher salt and freshly ground pepper.
  3. Toss with your hands.
  4. Bake at 375° for 20-30 minutes, flipping half way through.  Keep your eye on them as they may cook faster, depending on the size of your veggies.

*For the Roasted Veggie Tots, I roasted a head of broccoli, 3 medium carrots, and 1 medium onion.  It equaled 3 c once diced.


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