Tis the snowy season and what better way to entice the kiddos to eat their veggies by embracing the winter weather. This simple roasted vegetable can be riffed on in endless ways. Use whatever vegetables you have, or that you know your kids love, and use your creativity. Getting children to be a part of the cooking process is such a uniquely wonderful opportunity to feel connected to the food we eat.
INGREDIENTS
- 2 Large Carrots
- 4 Small-Medium Sized Yellow Potatoes
- 8-12 Whole Brussel Sprouts
- 3 Tablespoons of Olive Oil or Avocado Oil
- 1 1/2 Tablespoons Maple Syrup
- 1/1 Teaspoon Salt
- 1/4 Teaspoon Chipotle Powder
- Toothpicks
INSTRUCTIONS
Preheat oven to 375 degrees Fahrenheit
Wash and cut all vegetables into 1/2 inch pieces so that they are all roughly the same height. I personally enjoy cutting both the carrots and potatoes into medallions. The Brussel sprouts usually in half, depending on the size of your produce. Set aside into a large mixing bowl.
In a small bowl, combine the oil, maple syrup, salt and chipotle powder. If you family is sensitive to spice, I recommend substituting the chipotle for paprika.
Drizzle the wet mixture on to your vegetable and mix throughout until the vegetables are even coated.
Now, time to assemble your snowflakes. Begin with your choice of center vegetable and insert four toothpicks equally around the veggie. At the end of each toothpick, attach another vegetable. From there build your snowflake outward with more toothpicks and veggies.
Once all snowflakes are built, place them on a baking sheet and bake for 20 minutes. The edges of your veggies should be slightly golden brown and a touch crispy.
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Serve warm after a day playing in the snow.
