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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