These Roasted Veggie Bites make a very healthy and frugal lunch or serve it as a snack with a little salsa for dipping. It is definitely a make-ahead recipe, but it freezes very well for when a quick meal or snack is needed.
Roasted Veggie Bites
1 lb. potatoes, peeled
3 large carrots
1 small onion
2 tbsp. olive oil
salt, pepper, garlic powder, to taste (optional)
1. Preheat oven to 350 degrees. Cover baking sheet with aluminum foil.
2. Cut vegetables into bite-sized pieces and place in a single layer on baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder, if desired. Toss to coat. Bake for approx. 45 minutes or until tender.
3. Let vegetables cool and put in a food processor. Pulse just until the "paste" that forms holds together; don't over chop.
4. Divide the mixture into 12 greased mini-muffin cups and bake for 15 minutes. Let cool slightly and serve.
To freeze: Place muffins on a baking sheet and freeze for approx. 30 - 45 minutes. Store in a freezer bag or container.
Recipe slightly adapted from May/June 2013 issue of Hannaford fresh magazine.
Linking with Simple Lives Thursday, Allergy Free Wednesdays and these parties.