These easy baked broccoli tots are just 5 ingredients and make a great healthy veggie side dish or finger food for kids!
Preheat the oven to 375. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray. Set aside.
Bring a medium pot of water to a boil over high heat. Add broccoli florets and cook for 6-8 minutes, until tender. Drain very well. I also lightly pat them dry to remove extra moisture.
Add broccoli florets to a large food processor and pulse until they are broken down into small pieces. (You don’t want them turning into mush.)
Measure 3 cups of the chopped broccoli florets and add to a large bowl along with the remaining ingredients. Stir well to combine.
Form the broccoli mixture into tots - you’ll use about 2 tablespoons per tot - and place on the lined baking sheet. You can slightly dampen your hands to help keep the mixture from sticking to you if needed.
Bake at 375 for 25-30 minutes, carefully turning once halfway through the baking time. (If any of the tots start to fall apart when you turn them, just squish it back together. I find they usually firm up in the second half of baking and are OK.)
Serve immediately with dip of choice: Ranch, ketchup, honey mustard, etc.
You need 3 cups of the cooked, crumbled broccoli. If you have extra, you can use it as “broccoli rice” in a stir fry or tucked into tacos or quesadillas for a veggie boost.
You can use gluten-free breadcrumbs to make this recipe gluten-free.
These tots stay together nicely but you do need to be careful when turning them halfway through the baking time. If any fall apart when you flip them, just smush them back together and they should be OK by the time they finish baking.
These are best served immediately. Extras can be stored in the fridge and rewarmed in an oven or toaster oven for a few minutes to get the crunch back. You can reheat them in the microwave too but they’ll lose their crunch.
These broccoli tots freeze great! I let them cool, then carefully add them to a ziptop plastic freezer bag and freeze for 2-3 months.
|Amount Per Serving||As Served|
|Calories 57kcal Calories from fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|