Roasted Vegetable And Kale Salad Sticks

• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons honey
• 1/2 teaspoon Hidden Valley(R) Original Ranch(R) Salad Dressing and Seasoning Mix
• 1/2 cup extra virgin olive oil
• 12 broccoli florets small
• 12 cauliflower florets small
• 12 brussels sprouts halved
• 12 pieces carrots peeled
• 2 tablespoons olive oil
• 1/2 teaspoon Hidden Valley(R) Original Ranch(R) Salad Dressing and Seasoning Mix
• 1 cup kale leaves torn

1. Preheat the oven to 425 degrees.
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.
3. Meanwhile, make the vinaigrette by shaking the ingredients together in a jar until well combined. Toss vegetables and kale together with the dressing.
4. On each skewer, thread two pieces of each vegetable alternating with torn kale leaves. Serve at room temperature or chilled.

red wine vinegar, balsamic vinegar, honey, hidden valley, extra virgin olive oil, broccoli, cauliflower, brussels, carrots, olive oil, hidden valley, kale leaves torn

Taken from www.yummly.com/recipe/Roasted-Vegetable-and-Kale-Salad-Sticks-989431 (may not work)