Ingredients (8)
-
small cauliflower florets 24
-
carrots 12 1 in. pieces
-
halved Brussels sprouts 12
-
olive oil ½ cup plus 2 tablespoons
-
red wine vinegar ¼ cup
-
honey 1½ tablespoons
-
torn kale leaves 1 cup
Did you make this recipe?
I made it
(21 people made this)
Notes
Keeping Notes? Save 'em here.
Categories (4)
Steps (3)
-
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.
-
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.
-
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.
Did you make this recipe?
I made it
(21 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!