• Prep Time: 10 mins
  • Cooking Time: 50 mins
  • Serves: 7

Roasted Veggie Cupcakes

  • Recipe Submitted by on

 Ingredients List

  • 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


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

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.

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.

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.

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.

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.

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!

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