These Mini Veggie Kabobs resulted from my wife volunteering me to bring an appetizer to a holiday party. One of the hosts of the party was a vegetarian … and a fantastic chef … so I didn’t want to disappoint.
I started with some fresh Brussels sprouts, butternut squash, and parsnips from the farmers market. When dealing with Brussels sprouts, particularly organic ones from a local farm like I used, give yourself some extra time. It took me a while to remove the outer leaves and clean the dirt off them. But in the end, it’s worth it.
Once the veggies are done roasting, you just slide one of each onto a toothpick and place them on a serving dish.
The sauce I used with these veggie kabobs was a balsamic vinegar/red wine reduction. I added just a little butter, sherry, and soy sauce to balance the flavor. Once you reduce it down for 15 minutes or so, you get a great sauce that pairs perfectly with the roasted veggies.
Here’s my recipe for Mini Veggie Kabobs with Balsamic Red Wine Sauce. Enjoy!
|Prep Time||Cook Time||Serves|
|15 min||40 min||4|
Ingredients: Mini Veggie Kabobs with Balsamic Red Wine Sauce
- 1 stem of Brussels sprouts (should be at least 20-25 sprouts on it)
- 1 small butternut squash
- 2 parsnips
- 2 T olive oil
- 1/2 tsp. salt
- Black pepper to taste
- 1/4 cup balsamic vinegar
- 1 T sherry vinegar
- 1/4 cup red wine
- 1 T low sodium soy sauce
- 1 T butter with olive oil
1. Prep all the veggies. First, chop the Brussels sprouts off the stem and rinse them thoroughly. Make sure you peel back several layers to get all the dirt off them. Cut the larger Brussels sprouts in half. Peel the parsnips, cut the ends off, and chop into half-inch square pieces. Peel and core the butternut squash, chop the ends up, and cut into half-inch square pieces.
2. Pre-heat oven to 400 degrees Fahrenheit.
3. Combine Brussels sprouts and butternut squash in a mixing bowl with 1/2 tsp. of salt, 2 T of olive oil, and black pepper. Transfer to a roasting pan. Roast for 25 minutes.
4. Remove the pan, and increase the heat to 425. Add the parsnips to the pan and roast for an additional 10-15 minutes.
5. Combine all ingredients for sauce in a sauce pan. Bring to boil, then reduce heat to medium low. Simmer for 15-20 minutes until sauce is reduced to your liking.
6. Add a piece of Brussels sprout, a piece of parsnip, and a piece of butternut squash to each toothpick.
7. Brush with sauce and/or serve sauce in a bowl on the side.
205 calories, 9 g fat, 22 g carbs (4 g fiber), 4 g protein, 428 mg sodium