Roasted Vegetable andKale SaladSticks
Ingredients(8)
- 24
small cauliflower florets
- 12 1 in. pieces
carrots
- 12
halved Brussels sprouts
- ½ cup plus 2 tablespoons
olive oil
- 1½ tablespoons
- ¼ cup
red wine vinegar
- 1½ tablespoons
honey
- 1 cup
torn kale leaves
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.
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