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🍽️ Oven Vegetables with Chicken Nuggets

1056 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Grease a baking sheet with three tablespoons of oil.
  3. 3. Wash the potatoes thoroughly and brush them clean.
  4. 4. Cut the potatoes into wedges.
  5. 5. Cut off about two centimeters from the green top of the carrots.
  6. 6. Set aside the cut-off green carrot tops.
  7. 7. Wash and peel the carrots.
  8. 8. Halve thick carrots lengthwise if necessary.
  9. 9. Wash and peel the kohlrabi.
  10. 10. Cut the kohlrabi into wedges.
  11. 11. Place the prepared vegetables on the baking sheet.
  12. 12. Season the vegetables with salt.
  13. 13. Bake the vegetables in the oven for about 30 minutes.
  14. 14. Thoroughly wash about 30 grams of the carrot greens.
  15. 15. Drain the greens.
  16. 16. Pluck small sprigs from the carrot greens.
  17. 17. Wash the spinach.
  18. 18. Remove tough stems from the spinach.
  19. 19. Dry the spinach with a cloth.
  20. 20. Finely chop the carrot greens and spinach.
  21. 21. Place the chopped herbs into a tall container.
  22. 22. Add agave syrup, one tablespoon of oil, and 70 grams of sour cream.
  23. 23. Blend the mixture until smooth.
  24. 24. Stir in the remaining sour cream.
  25. 25. Season the dip with salt.
  26. 26. Place the chicken nuggets on a baking sheet lined with baking paper.
  27. 27. Bake the nuggets for about 16 minutes until golden brown.
  28. 28. Sprinkle the oven vegetables with pepper if desired.
  29. 29. Plate the vegetables.
  30. 30. Serve with the nuggets and spinach dip.
  31. 31. Garnish the dish with carrot greens if desired.
  32. 32. Serve the meal and enjoy.

Nutrition per serving