Roasted Vegetable And Kale Salad Sticks Recipes

ROASTED VEGETABLE AND KALE SALAD STICKS

Roasted Vegetable and Kale Salad Sticks image

Roasted Vegetable and Kale Salad Sticks

Provided by Hidden Valley

Categories Appetizers

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

24 small cauliflower florets
12 1 in. pieces 1 in. pieces peeled carrots
12 halved brussel sprouts
½ cup plus 2 tablespoons olive oil
1½ tablespoons Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix Shaker
¼ cup red wine vinegar
1½ tablespoons honey
1 cup kale leaves

Steps:

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.
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.
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.

Nutrition Facts :

ROASTED VEGETABLES WITH KALE

Roasted Vegetables With Kale image

Make and share this Roasted Vegetables With Kale recipe from Food.com.

Provided by Roosie

Categories Greens

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 large onions, cut into thick wedges
4 large potatoes, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 small butternut squash, peeled,seeded and cut into 1 inch cubes
4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
4 cloves garlic, mashed into a paste with
1/2 teaspoon salt
1/4 cup olive oil
fresh ground pepper, to taste
8 cups kale, washed and roughly chopped

Steps:

Preheat oven to 400ºF.
In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
In a small bowl, mix garlic paste with olive oil and pepper.
Toss vegetables in the olive oil mixture, coating thoroughly.
Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
Cook for about 10 minutes, stirring frequently.
The kale should be wilted, and water evaporated.
Mix the roasted vegetables with the kale and serve hot.

Nutrition Facts : Calories 475.6, Fat 10.4, SaturatedFat 1.5, Sodium 445, Carbohydrate 89.3, Fiber 15.4, Sugar 11.9, Protein 13.2

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