Ingredients (8)
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small cauliflower florets 24
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carrots 12 1 in. pieces
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halved Brussels sprouts 12
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olive oil ½ cup plus 2 tablespoons
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red wine vinegar ¼ cup
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honey 1½ tablespoons
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torn kale leaves 1 cup
Steps (3)
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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.
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2Meanwhile, 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.
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3On 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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