They say that necessity is the mother of invention, and that was never so true as with this nifty little recipe! I mostly just wanted to use up the assortment of veggies that were starting to collect in my refrigerator before they went bad, so I gathered up a few things I had on hand, which included a can of refrigerator biscuits and a jar of pesto sauce. As it turns out, they were delicious!

I’m not sure if it was the yummy pesto 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 time can make in the great Battle of the Vegetables!

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Ingredients for roasted veggie muffins

Here is what you need:
8 cups of vegetables to roast, cut into bite-sized piece (Brussels sprouts, carrots, broccoli, onion, & mushrooms, whatever fits your taste or what you have on hand.)
3 Tbsp olive oil
1 Tbsp salt
1/2 tsp pepper
1 package Pillsbury Grands flaky layer biscuits
8 oz jar basil pesto
1 cup grated Parmesan cheese
1 cup shredded cheddar/Colby cheese

Chop broccoli, onions, carrots, and mushrooms and set aside

Step 1: Preheat oven to 400 degrees; wash and chop vegetables into small bite-sized pieces. If you use carrots slice very thinly.

Mix chopped veggies with olive oil

Step 2: Place 2 tablespoons of olive oil in a large, deep bowl. Add salt, & pepper. Whisk until well blended. Add vegetables and stir until all vegetables are well coated.

Spread the veggies out on a baking pan before roasting

Step 3: Line a large cookie sheet with tin foil and spread 1 Tbsp olive oil on pan. Then pour out vegetables in a single layer. (Save the bowl for later!) Roast vegetables for 25-30 minutes, stirring once.

Create the cups with biscuit dough in a cupcake pan

Step 4: While vegetables are roasting, open biscuits and peel the layers to split each one in half so that you have 16 round, half-height biscuits. Spread them into greased cupcake tins or un-greased silicone cupcake pans to make little cups.

Add pesto and parmesan cheese into the roasted veggie mixture

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Step 5: When vegetables have finished roasting, remove from oven, place back into large bowl. Add jar of pesto and 1 cup Parmesan cheese to vegetable mixture and stir well. Reduce oven temperature to 350 degrees.

Spoon veggie mixture into biscuit dough cups

Step 6: Carefully spoon vegetable mixture into each biscuit cup, fill each one generously. Finally, top each one with shredded cheddar cheese and bake uncovered at 350 degrees for approximately 15-20 minutes, until biscuits are golden and cheese is melted and bubbly.

These roasted veggie cupcakes are perfect for a side dish or easy snack

Step 7: Makes 16 cupcakes. Refrigerate leftovers in muffin tin covered with foil. To reheat, bake covered with foil for 20 minutes at 350 degrees.

*You do not need to grease a silicone cupcake pan as the cupcakes did not stick like they do in an un-greased metal pan. Be sure to grease a metal pan!

Roasted Veggie Cupcakes

The perfect recipe to use up any leftover veggies.

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 7 people
Calories 702 kcal

Ingredients

  • 8 cups of vegetables to roast, cut into bite-sized piece (Brussels sprouts, carrots, broccoli, onion, & mushrooms, whatever fits your taste or what you have on hand.)
  • 3 TBSP olive oil
  • 1 TBSP salt
  • 1/2 tsp black pepper
  • 1 16.03 oz package Pillsbury Grands flaky layer biscuits
  • 8 oz. jar basil pesto
  • 1 cup grated Parmesan cheese
  • 1 cup shredded cheddar/colby cheese

Instructions

  1. Preheat oven to 400 degrees; wash and chop vegetables into small bite-sized pieces. If you use carrots slice very thinly.

  2. Place 2 tablespoons of olive oil in a large, deep bowl. Add salt, & pepper. Whisk until well blended. Add vegetables and stir until all vegetables are well coated.

  3. Line a large cookie sheet with tin foil and spread 1 Tbsp olive oil on pan. Then pour out vegetables in a single layer. (Save the bowl for later!) Roast vegetables for 25-30 minutes, stirring once.

  4. While vegetables are roasting, open biscuits and peel the layers to split each one in half so that you have 16 round, half-height biscuits. Spread them into greased cupcake tins or ungreased silicone cupcake pans to make little cups.

  5. When vegetables have finished roasting, remove from oven, place back into large bowl. Add jar of pesto and 1 cup Parmesan cheese to vegetable mixture and stir well. Reduce oven temperature to 350 degrees.

  6. Carefully spoon vegetable mixture into each biscuit cup, fill each one generously. Finally, top each one with shredded cheddar cheese and bake uncovered at 350 degrees for approximately 15-20 minutes, until biscuits are golden and cheese is melted and bubbly.

  7. Makes 16 cupcakes. Refrigerate leftovers in muffin tin covered with foil. To reheat, bake covered with foil for 20 minutes at 350 degrees.*You do not need to grease a silicone cupcake pan as the cupcakes did not stick like they do in an ungreased metal pan. Be sure to grease a metal pan!

Recipe Notes

*You do not need to grease a silicone cupcake pan as the cupcakes did not stick like they do in an un-greased metal pan. Be sure to grease a metal pan!

 Easy Roasted Veggie Cupcakes | Living Well Spending Less
Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup
Ruth Soukup

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