Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

I’m better about it than I used to be, but occasionally I find myself buying odd ingredients just because they are on sale and I have a great coupon and it is just such a “good deal” that I can’t pass it up. Does that ever happen to you?

DIG DEEPER


Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.

Most of the time I try to buy food and pantry staples that I know we will actually use and eat, but a few months ago at Publix I came across a BOGO sale on Progresso Recipe starters that just happened to correspond with a high value $1.00 off coupon (the coupons for new products are always the best), which made them practically free, and even though at the time I had absolutely NO idea what to do with these random cans of sauce, I just couldn’t help myself.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

All four cans have sat there in my pantry, untouched, until finally, a few days ago, I had a little cooking epiphany. I actually wasn’t planning to use the sauce at all, I just wanted to use up the assortment of  veggies that were starting to collect in my refrigerator before they went bad. As it turns out, the combination was absolutely delicious!

I’m not sure if it was the yummy parmesan basil sauce or the fact that I called them “cupcakes,” but both girls (and my husband too) went absolutely crazy for this recipe. They polished off their plates 2 nights in a row–practically licking them clean–even though it was chock full of things like Brussels sprouts, broccoli, & mushrooms. Oh, what a difference a year can make in the great Battle of the Vegetables!

Here is what you need:
2-3 pounds of vegetables to roast (I used Brussels sprouts, carrots, broccoli, onion, & mushroom, but you could change this to fit your own tastes or what you have on hand.)
olive oil
salt, pepper, oregano, dried sage, & thyme
1 package Pillsbury Grands flaky layer biscuits
1 can Progresso Recipe Starters Basil sauce
3/4 cup grated parmesan cheese
8oz shredded mozzarella cheese
 

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

Preheat oven to 400 degrees; wash and chop vegetables into small bite-sized pieces. I quartered the Brussels sprouts and mushrooms and cut the onion into thin wedges. I chopped twice as many vegetables as I knew I would need and used the extra roasted vegetables to make up a simple vegetarian quiche that I could freeze for later.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

Place several tablespoons of olive oil in a large, deep bowl. Add salt, pepper, & other seasonings to taste. Whisk until well blended. Add vegetables and stir until all vegetables are well coated, adding more oil if necessary.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

Grease a large cookie sheet with a little more olive oil then spread out vegetables in a single layer, using 2 sheets if necessary. You will need one full sheet of vegetables for this recipe. Roast vegetables for 25-30 minutes, stirring once.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

While vegetables are roasting, heat sauce in large saucepan over medium-low heat. Open biscuits and peel the layers to split each one in half so that you have 16 round, half-height biscuits. Spread them into cupcake tins to make little cups.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

When vegetables have finished roasting, remove from oven, add to sauce and stir well. Reduce oven temperature to 350 degrees. Add parmesan cheese to vegetable mixture.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

Carefully spoon vegetable mixture into each biscuit cup.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

Finally, top each one with shredded mozzarella cheese.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

Bake uncovered at 350 degrees for approximately 15 minutes, until biscuits are golden and cheese is melted and bubbly.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

Yum!

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

This recipe makes 16 cupcakes, which was enough to make 2 full meals for our family. I kept the extras in the refrigerator in the muffin tin covered with foil. To reheat them, I baked them covered with foil for 20 minutes at 350 degrees.

Roasted Veggie Cupcakes | Vegetarian Cupcakes | Easy Cupcake With Roasted Veggies Recipe

*   *   *

Have you ever bought a random ingredient just because it was on sale? How did you end up using it?