BRUSSELS SPROUT BUTTERFLY WITH CHERRY TOMATO FLOWERS
This is a fun way to encourage kids to eat all of their vegetables and create art at the same time!
This is a CACFP autumn recipe for Brussels Sprouts.
Cooking and prep level: Basic.
- Prep Time20 min
- Total Time20 min
- Yield4
- Serving Size1
- Energy29 cal
Ingredients
- 1 cup Brussels Sprouts
- ¼ lb Asparagus
- 1 cup Cherry Tomatoes
- 1 med Carrot
- 1 cup Spinach
Instructions
1
Cut stems off of the Brussels sprouts and the hard ends of the asparagus spears.
2
Cut the Brussels sprouts lengthwise into thin slices.
3
Slice tomatoes in half, peel the carrot and cut into rounds.
To Assemble
4
Have your children use the asparagus spear as the butterfly body, the slices of Brussels sprouts as wings (2 pieces per wing). Place 4 cherry tomato halves in a circle for the flower with a carrot round as the center.
5
Use the spinach as leaves at the base of the flower.
6
You can serve a dressing on the side as a dip to eat with the veggies!
Nutrition Facts
- 4 servings per container
- Serving Size1
- Amount per serving
- Calories29
- % Daily Value*
- Total Fat0 g0%
- Trans Fat0 g
- Total Carbohydrate6 g2.18%
- Dietary Fiber2 g7.14%
- Total Sugars2 g
- Protein2 g4%