Christmas Tree Veggie Tray
Why have a boring vegetable platter this holiday season when you can have one in the shape of a Christmas tree! This easy Christmas tree veggie tray is so fun and festive!
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Servings: 12 servings
Calories: 114kcal
Ingredients
- 1 large carrot, peeled and cut into sticks
- 1 english cucumber, sliced on the bias
- 1 broccoli crowns, cut into florets
- 1 cup sugar snap peas
- 1 green bell pepper, sliced
- 1 cup green beans, blanched
- 1/2 cup cherry tomatoes
- 1 thick slice of white cheddar cheese
- 1 cup ranch dip, or other dip, for serving
Instructions
- Cut all of your vegetables into bite size pieces as listed. Use a star cookie cutter to cut the white cheddar cheese into the shape of a star.
- Start assembling your veggie Christmas tree from the trunk up. Use carrot sticks to create the trunk.
- Start with the cucumbers and place them in a straight line from edge to edge of the platter.
- Continue with the broccoli florets, sugar snap peas, green bell pepper, and green beans, making each row narrower than the row before until you finish with the green beans at the top.
- Once you've finished the tree, top with cherry tomatoes for ornaments and a piece of cheese cut into a star for the top.
- Serve with ranch dip.
Notes
- The green beans are best served blanched so they are easier to chew. You want them to be just tender, but not overcooked, so that they are still able to be dipped into the ranch.
- To blanch the green beans, bring a medium sized pot of salted water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until slightly tender. Remove with a slotted spoon or spider spatula and place in a bowl of ice water to shock them and stop the cooking. Pat dry before placing on the board.
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 201mg | Fiber: 1g | Sugar: 3g