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Peace. Love. Ranch.

Roasted Vegetable and Kale Salad Sticks

  • Prep Time 15 min
  • Cook Time 20 min
  • Servings 6
  • Print print Print

Ingredients (8)

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. 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. 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. 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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17 Reviews

4.7

recommend 88.2% would recommend this recipe

Rated 5 out of 5 by from Yummy! The Ranch dressing made these delicious. The recipe was quick & easy to make, even the kids loved them!
Date published: 2022-07-24
Rated 4 out of 5 by from Awesome Made this combo many times before but use to always put butter on them. Dressing takes them up a notch. Love it
Date published: 2022-03-22
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