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Roasted Vegetable and Kale Salad Sticks

  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Servings: 6
Rated 4.875/5 based on 8 customer reviews

Ingredients (8)

Steps (3)

  • Step 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.

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

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Reviews
(8)

Rated 5 out of 5 by from Unexpectedly good. Never thought I would be reviewing veggies. This recipe makes me anticipate veggies!!
Date published: 2020-05-10
Rated 5 out of 5 by from Veggie seasoning This really gives veggies an added flavor. Weather fresh or cooked. Try it ..
Date published: 2019-06-30
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