Broccoli & Potato Vegetarian Nuggets

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Joy The Baker


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2 large russet potatoes

3 medium carrots, peeled and diced into rounds

1 1/2 cups broccoli florets

1/3 cup chopped leeks (or diced yellow onion)

1 clove garlic, minced

3 tablespoons olive oil, divided

salt and coarsely ground black pepper

3 teaspoons Old Bay seasoning

2 teaspoons Dijon mustard

1/2 cup all-purpose flour

2 large eggs, beaten

1 1/3 cup Italian seasoned bread crumbs

a few teaspoons of olive oil for baking

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