Roasted Root Veggie Bites

Here we have this cute baby, who just LOVED to eat everything he was given. Peaches, broccoli, avocado, sweet potato, spinach--he would just tear into it! Then, all of a sudden, he's dropping vegetables off the side of his food tray as if they were dead bugs.

Enter the hiding-vegetables-in-cheese maneuver. Yeah, I didn't want to be one of those moms who had to freaking HIDE things to get my kid to eat them! But what are you going to do? He can't live on Pirates Booty!

I'm kicking myself in the ass right now for not taking pics while preparing these fun little patties. The beautiful pile of finely diced crimson red, sunflower yellow and ivory white beets, succulent carrots and striking blue baby potatoes was just brilliant! Ah well, there's always next time!

The great thing about these is that they are portable, great hot or cold, and packed full of goodness! You know how they like to run away from the table

You'll need to start with cooked vegetables. We often use chopped broccoli, but last night I used about 1 1/2-2 cups worth of aforementioned vegetables and a nice handful of raw chopped Swiss Chard. Stir in about 3 beaten eggs, 1 cup shredded cheddar cheese and 1 cup bread crumbs. I added some garlic and onion powder, but you can skip this if you really want to keep it mild. Season with salt and pepper.

Carefully shape into patties and bake on a greased cookie sheet for about 15 minutes. Turn them over, then cook for another 8-10 minutes.

We like ours with plain old ketchup, but a sour cream sauce might work great, too!