For a nutritious option on your holiday table, try cute-as-can-be Holiday Veggie Trays for kids.
Getting kids excited about eating veggies can be a difficult endeavor—especially during the holidays when sweet treats abound. But, if you make eating healthy fun, all it takes is a little extra time to whip up a veggie tray that will entice even the pickiest of eaters. Or get the kids involved and have them create a veggie tray work of art that they will want to dig into. Cheers to a healthy and happy holiday season!
Tip: Try cutting these recipes in half for a smaller serving or adjust the amounts to fit the platter you are using.
Nutritious Turkey Tray
Serves 8
Prep time: 15 minutes
2 red bell peppers, cut widthwise into strips and cut in half again
2 green peppers, cut widthwise into strips and cut in half again
1 orange bell pepper, cut widthwise into strips and cut in half again
1 yellow bell pepper, cut widthwise into strips and cut in half again
6-8 celery stalks, cut into thirds
6-9 baby carrots, thinly sliced
1 cucumber, thinly sliced
1 small squash
2 candy eyes or capers
½ cup black olives
- Arrange the vegetables in layers. Start with the outer layer of red bell peppers and work your way in until you have the peppers fanned out. Set aside half of a red bell pepper slice.
2. Next, place a layer of celery, and then carrots on top.
3. Place a layer of cucumbers next, leaving a few extra to cover the bottom portion of the squash.
4. For the “head,” cut a small portion off the bottom of a small squash at a slant so the “head” rests nicely on the cucumbers. Place either the candy eyes or capers onto the squash for “eyes.” Arrange the olives around the top of the cucumber slices.
5. Cut a baby carrot in half, and then cut it into two “legs” with a paring knife (have an adult complete this step).
6. Cover the bottom part of the squash and carrots with the remaining cucumbers.
7. Place the reserved piece of red bell pepper onto the turkey’s “head” for a “wattle.”
Christmas Tree Tray
Serves 8
Prep time: 15 minutes
3 cups broccoli florets
3-4 celery stalks, cut into thirds
¼-½ red bell pepper, cut widthwise into strips and cut in half again
¼-½ yellow bell pepper, cut widthwise into strips and cut in half again
¼-½ orange bell pepper, cut widthwise into strips and cut in half again
½ cup cherry tomatoes
¼ cup black olives
¼ cup green olives
- Arrange broccoli florets into a tree shape.
2. Arrange celery for the “trunk.”
3. Place the rest of the ingredients on top of the broccoli to look like strings of lights and ornaments.
4. For the “star,” use a mini star cookie cutter to cut out the shape from a piece of yellow pepper, or use a paring knife (an adult should complete this step if using a knife). Serve immediately with a side of dressing for dipping.
Veggie Wreath Tray
Serves 8
Prep time: 15 minutes
4 cups broccoli florets
1 red bell pepper
¼-½ yellow pepper, cut widthwise into strips and cut in half again
1-2 radishes, thinly sliced
¼ cup cherry tomatoes
¼ cup black olives
2-3 baby carrots, thinly sliced
¼ cucumber, thinly sliced
Ranch dressing, to serve
- Place a small bowl in the center of a platter.
2. Arrange broccoli florets into a wreath shape around the bowl.
3. Arrange the rest of the ingredients on top to look like the wreath’s decorations.
4. For a “bow,” use a paring knife to cut the pepper into 5 pieces, one for each part of the “bow” (have an adult complete this step).
5. Fill bowl with ranch dressing and serve immediately.
