Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 6 servings
1 pound of Brussels sprouts, halved and outer leaves removed
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 Tablespoons olive oil
1 Tablespoon pure maple syrup
1 Tablespoon balsamic vinegar
2 Tablespoons dried cranberries
2 Tablespoons chopped pecans
From Karen Kelly of Seasonal Cravings.
Directions
1. Preheat the oven to 425℉. Line a baking sheet with parchment paper or aluminum foil.
2. Place Brussels sprouts in a medium bowl and add the salt, pepper, and olive oil. Toss gently with a spoon or your hands to get them coated but try not to tear them apart.
3. Pour onto the sheet pan and spread out. Bake for about 15–20 minutes or until golden. Drizzle with balsamic vinegar and honey and toss again. Top with dried cranberries and pecans. Serve immediately.
Per Serving:
Calories: 125
Carbohydrates: 14g
Fat: 8g
Protein: 3g
Fiber: 4g
Active Time: 20 minutes
Total Time: 40 minutes
