Baked Vegetable Cups
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Baked Vegetable Cups calories by ingredient
Introduction
I modified a recipe I found in a supermarket magazine to make these. They're super-convenient for lunch boxes. I modified a recipe I found in a supermarket magazine to make these. They're super-convenient for lunch boxes.Number of Servings: 7
Ingredients
-
2 carrots
2 small onions (white or vidalia work best)
1 parsnip
1 lb. potatoes
2 tbsp olive oil
1 egg
Herbs & spices to taste (I used dill, salt & pepper)
Shredded colby-jack or cheddar cheese (optional, included in nutritional value here)
Tips
These work best when refrigerated overnight, then reheated in the microwave for a minute or so.
Directions
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.