Blue Cross Blue Shield of Arizona Walk On! Kids Cooking ChallengePosted: Updated:
Submitted by Emily, age 10, Chandler
1/4 cup raspberries
2 tablespoons of parmesan cheese
2 large bunches of broccoli
1/2 cup of olive oil
Cut broccoli into bite size chunks and toss with olive oil. Roast in oven for 20 minutes at 425 degrees. Remove from the oven and add zest of lemon and lemon juice. Add parmesan cheese and raspberries. Enjoy!
Maple-Glazed Brussels Sprouts Everyone Can Love
Submitted by Henry, age 9, Paradise Valley
5 bacon strips, chopped (use turkey or soy bacon to reduce sodium and fat)
1 pound fresh Brussels sprouts, trimmed and cut in half
1/2 chopped yellow onion
3 tablespoons olive oil
1/2 cup chicken broth
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
In a large skillet, sauté Brussels sprouts and onions in olive oil for 4-5 minutes or until lightly browned. Stir in the broth, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir 8-10 minutes longer or until Brussels sprouts are tender. Sprinkle with bacon. Enjoy!