Author: Laura Doerr with Ways to My Heart
Makes 12 short skewers
1 large sweet potato, cubed
1 cup brussels sprouts, halved
6 baby red or purple potatoes, quartered
1/4 red onion
2 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp garlic powder
Salt and pepper
Optional for serving:
Olive oil; balsamic vinegar mixture
1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper.
2. Combine the cut-up vegetables in a medium mixing bowl. Stir in the olive oil, balsamic vinegar,
and garlic powder. Season with salt and pepper. Arrange in a single layer on the lined baking
sheet and bake for 20-25 minutes or until vegetables are soft and cooked through.
3. Once vegetables are cool enough to handle, gently add a combo of vegetables onto each skewer
until the vegetables are all used.
4. Optional: drizzle with a balsamic glaze, sprinkle with parmesan, or serve with an olive oil and
Can be served warm or room temperature.
Use any kind of vegetables that you like. Russet potatoes, carrots, parsnips, or zucchini would all be