Roasted Vegetable and Kale Salad Sticks

Rated 4.8/5 based on 5 customer reviews
  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Servings: 6

Ingredients (13)

Vinaigrette

Salad Sticks

Steps (4)

  • Step 1
    Preheat the oven to 425ºF.
  • Step 2
    Toss the broccoli, cauliflower, Brussels sprouts and carrots in the olive oil and 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 3
    Meanwhile, make the vinaigrette by shaking the ingredients together in a jar until well combined. Toss vegetables and kale together with the dressing.
  • Step 4
    On each skewer, thread two pieces of each vegetable 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
(5)

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Rated 4 out of 5 by from Delicious The adults in my family really enjoyed this dish while the kids only nibbled. The variety of veggies each provided a different texture and flavor from sweet, soft carrot to bitter, crunchy kale. Delicious!
Date published: 2017-09-17
Rated 5 out of 5 by from Tastes yummy! This is so healthy and tasty that it's almost criminal...ha! I appreciate that this recipe costs so much less than commercial Kale and Veggie chip mixes.
Date published: 2017-08-18
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