After a set back of the food processor not working and having to use an Immersion blender instead, a little mess, and about two hours later.. lunch is served!
2 large russet potatoes
3 medium carrots, peeled and diced into rounds
1 1/2 cups broccoli florets
1/3 cup diced yellow onion
1 clove garlic, minced
3 tablespoons olive oil, divided
salt and coarsely ground black pepper
3 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
1/2 cup flour
2 large eggs, beaten
1 1/3 cup Italian seasoned bread crumbs
a few teaspoons of olive oil for baking
1. Move racks to center and top of oven. Preheat oven to 400F.
2. Rinse unpeeled potatoes, wrap in foil. Set aside.
3. Toss chopped carrots and broccoli on a baking sheet, sprinkled with 2 tbsp olive oil, salt and pepper.
4. Place the vegetables on the upper oven rack. Place the wrapped potatoes on a baking sheet on center rack.
5. While vegetables roast, place 1 tbsp olive oil in a small pan over medium heat. Add onion and saute until softened, about 3 to 5 minutes. Add minced garlic and cook for 1 minute more. Remove from heat and set aside.
6. Roast carrots and broccoli until browned and tender, removing from the oven and tossing several times during roasting. Vegetables will roast for about 30 minutes.
7. Bake potatoes until tender all the way through. Remove from oven. (A knife can be easily inserted through the center of the potato when finished baking.)
8. Allow vegetables to rest until cool enough to handle then, place carrots and broccoli, along with the onion and garlic in the bowl of a food processor fitted with a blade attachment. Blend until finely chopped. Place into a large bowl.
9. Cut the potatoes (skin on) into large chunks and place in the food processor. Blend until mostly smooth.
10. Stir in potato mixture to the broccoli along with Old Bay and mustard in large bowl.
11. Preheat oven to 425F and line baking sheet with one tbsp olive oil.
12. Set out three small bowls for an assembly line: one for flour, one for beaten eggs, and one for bread crumbs.
13. Using a small cookie scoop, scoop out 1 heaping tablespoon of mixture to coat.
14. To coat veggie balls, first dip in flour, lightly coat in egg, and toss in bread crumbs.
15. Place nuggets on the baking sheet flipping each nugget to lightly coat both sides with a bit of olive oil. Bake for 10 minutes. Remove from the oven and flip each nugget. Bake for another 5 to 7 minutes, until cooked through and golden brown on each side. Remove from the oven and allow to cool for 10 minutes before serving.
found on: joythebaker.com