Vegetarian

Baked Vegetable Cups is for Side Dish.

Baked Vegetable Cups takes 45 minutes to prepare.

Baked Vegetable Cups takes 50 minutes to cook.

Baked Vegetable Cups makes 7 servings.

The ingredients for Baked Vegetable Cups are:

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)

Here is how you make Baked Vegetable Cups:

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: 7Recipe submitted by SparkPeople user LAKEDRUID.

The nutritional information for Baked Vegetable Cups is:

• 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