Broccoli ‘trees’ with honey-Dijon dipping sauce
Kids will happily eat their veggies when you serve this sweet-and-creamy dipping sauce on the side. You can also use the sauce as a sandwich spread. Another way to prepare the broccoli is to blast it in a hot oven for 20 minutes until it gets slightly charred with crispy tips. Simply place it on a parchment-lined baking sheet in a 450°F oven and cook for 20 to 30 minutes until it is blackened in spots with crisp-tender stems. Kids love the crunch contrast with the creamy dip. Don't let leftover dip or broccoli go to waste. You can whirl them together in a food processor for a bright green veggie dip.
1 pound(s), fresh, ends trimmed and cut into spears with 2 or 3 florets each
Lite honey mustard dressing
Reduced fat sour cream
- Bring 1 inch of water to a boil in a large skillet. Place broccoli on steamer basket and set over water. Cover and steam until crisp-tender, about 8 to 10 minutes; drain.
- In a medium bowl, whisk dressing and sour cream together until smooth.
- Arrange broccoli spears on a serving plate with a bowl of dipping sauce in center. Yields about 3 spears with 2 tablespoons of sauce per serving. (Note: Consider making the dipping sauce for the kids with reduced-fat sour cream and dressing instead of fat-free.)