Roasted Vegetable and Kale Salad Sticks

Name: Roasted Vegetable and Kale Salad Sticks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 people
Cuisine: American
Ingredients: 24 small cauliflower florets; 12 1 in. pieces 1 in. pieces peeled carrots; 12 halved brussel sprouts; ½ cup plus 2 tablespoons olive oil; 1½ tablespoons Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix Shaker; ¼ cup red wine vinegar; 1½ tablespoons honey; 1 cup kale leaves

Prep Time 15 min
Cook Time 20 min
Servings 6

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Ingredients (8)

small cauliflower florets 24
carrots 12 1 in. pieces
halved Brussels sprouts 12
olive oil ½ cup plus 2 tablespoons
red wine vinegar ¼ cup
honey 1½ tablespoons
torn kale leaves 1 cup
Hidden Valley® Original Ranch® Seasoning, Dressing & Dip Mix Shaker

Hidden Valley^® Original Ranch^® Seasoning & Salad Dressing Mix Shaker 1½ tablespoons

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (3)

1

Preheat the oven to 425°F. Toss the cauliflower, carrots and Brussels sprouts in 2 tablespoons of the olive oil and 1 tablespoon of the seasoning mix to coat evenly. Spread onto a sheet tray in a single layer. Roast until tender, about 15–20 minutes. Let cool slightly.
2

Meanwhile, make a vinaigrette by shaking the vinegar, honey, remaining seasoning mix and olive oil in a jar until well combined. Toss vegetables and kale together with the dressing.
3

On each of 6 wooden skewers, thread four pieces of cauliflower, 2 pieces of carrot and 2 pieces of Brussels sprouts alternating with torn kale leaves. Serve at room temperature or chilled.