Roasted Vegetable and Kale Salad Sticks
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
24 small cauliflower florets
12 1 in. pieces carrots
12 halved Brussels sprouts
½ cup plus 2 tablespoons olive oil
¼ cup red wine vinegar
1½ tablespoons honey
1 cup torn kale leaves
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 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.
Step 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.
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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