Baked Vegetable Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 carrots2 small onions (white or vidalia work best)1 parsnip1 lb. potatoes 2 tbsp olive oil1 eggHerbs & spices to taste (I used dill, salt & pepper)Shredded colby-jack or cheddar cheese (optional, included in nutritional value here)
Finely chop all vegetables - this goes much faster if you have a food processor or mandolin slicer!
Mix vegetables in a large bowl with egg, oil, and herbs.
Line muffin tin with FOIL baking cups. You can spray these lightly with cooking spray if you like, but they do not stick too badly. Fill each cup without overflowing.
Bake @ 350 for 50 minutes or until vegetables are browned. Remove from oven and sprinkle with shredded cheese if desired.
Serving Size: Makes 14 (1/3 cup) muffin cups. We use 2 muffin cups per serving.
Number of Servings: 7
Recipe submitted by SparkPeople user LAKEDRUID.
Mix vegetables in a large bowl with egg, oil, and herbs.
Line muffin tin with FOIL baking cups. You can spray these lightly with cooking spray if you like, but they do not stick too badly. Fill each cup without overflowing.
Bake @ 350 for 50 minutes or until vegetables are browned. Remove from oven and sprinkle with shredded cheese if desired.
Serving Size: Makes 14 (1/3 cup) muffin cups. We use 2 muffin cups per serving.
Number of Servings: 7
Recipe submitted by SparkPeople user LAKEDRUID.
Nutritional Info Amount Per Serving
- Calories: 142.5
- Total Fat: 6.7 g
- Cholesterol: 33.1 mg
- Sodium: 129.8 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.2 g
- Protein: 4.2 g
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