This post is sponsored by Country Crock.
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
My little ones eat their veggies but I’d be lying if I said that its easy to get the kids to eat all the veggies out there with a great big smile on their faces.
That’s where Creative Mama has to take over in the kitchen.
Over the past 6 years as a Mom I’ve learned to disguise, hide, decorate and beautify a plate holding a generous serving of veggies only to get my kids to eat all their “healthy” bits up. Not all our veggies have been accepted with love. The rule at home is you have to try it before you say you don’t want it and most often than not I try to have 2 veggie options to allow the kids to take their pick.
One such veggie that is not always accepted with a lot of love is Brussel Sprouts. So tonight, with a little help from Clare Crespo‘s Cookbook I tried to re-create the Molecular Brussel Sprouts Model on a “trampoline” bed of veggie rice.
The crispy Brussels Sprouts recipe used was so easy to whip up and the Country Crock lather that bound the pepper seasoning added just the right amount of flavoring that didn’t overbear the dish. When paired with my veggie rice, that by the way has generous cubes of carrots, beans, corn and tofu thrown in, tasted yummy. The kids , especially Bunny Boo, was intrigued to eat a “gween ball” on a toothpick.
Here’s Clare’s recipe that I used for the Brussels Sprouts…
- 1 lb Brussel Sprouts (You can use frozen, pre-trimmed and cleaned B.S.)
- 3 tbsp Country Crock Spread, melted
- ⅛ tsp salt
- ⅛ tsp ground black pepper
- Preheat oven to 400 degrees
- Cut off the brown ends of the Brussels Sprouts & pull off any yellow leaves. Put them on a rimmed baking sheet and drizzle with Country Crock spread.
- Sprinkle with salt and pepper. Toss to coat.
- Roast for 20-25 minutes, stirring occasionally, until crisp on the outside and tender on the inside.
- Remove from oven, let cool slightly for easier handling.
- Connect a few together using toothpicks or skewers to resemble molecular models
I even shallow fried the onions I used in my veggie rice with a teaspoonful of Country Crock before I threw in the seasoned peppered veggies. It just adds that little extra flavoring that really does make a difference to a child’s taste palette.
Before you wonder if Country Crock is ok to add to your child’s veggies in the place of that dollop of butter here’s the skinny on that…
- Country Crock is 70% less saturated fat and 30% fewer calories than butter
- 0g trans fat
- RD approved
- Recommended in 2010 Dietary Guidelines
Are you looking for quick and simple tips and recipes to make serving veggies more fun?
Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!