roasted vegetable cups

October 15, 2014 • Nancy Wolfson-Moche

These can be as simple (made with as few as one or two vegetables) or as complex as you choose. They are a great diy breakfast project for school-age children. In the morning, I present them with the veggies all cut so they can just assemble their cups. While they roast in the oven, the kids munch on raw apples and grapes, which, by the way, are also delicious roasted with the veggies right in the cups.



3 broccoli florets

1 carrot

¼ fennel bulb

4 Brussels sprouts

1-2 Winterbor kale leaves

4 string beans

a few sprigs parsley

1-2 chives

a few pinches sea salt

about 1 Tablespoon EVOO (about ½ teaspoon per cup)

6 square wonton wraps (I use Nasoya)

Process Preheat oven to 380°F.
Wash each of the vegetables well by immersing them in water, separately.                                 IMG_9961

Cut the following into bite-size pieces: broccoli, carrot,                                               IMG_9955


kale, string beans

IMG_9952                                                                                                                                                and Brussels sprouts.


Chop the chive into tiny pieces,


and tear the parsley into leaflets.  Place each wonton wrapper in a muffin cup, folding it to form an edible container or cup.


Arrange the cut vegetables in each cup.


You can vary the contents of each cup, or make them all the same. Well, similar. Like the vegetables themselves, no two of these cups will ever be exactly the same.


Top with chives and parsley.


Drizzle the vegetables with the olive oil; sprinkle with a pinch of sea salt.  IMG_9973

Place muffin tin in preheated oven and bake for 10-15 minutes, until tops of veggies are lightly browned.


Allow to cool and serve.


©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).