roasted veggie kebabs

January 31, 2016 • Nancy Wolfson-Moche

Guess who’s coming to breakfast? 50 guests. Yes, 50 as in the number of years in a jubilee. Jubilant I was not as I contemplated what to serve on a cold winter’s morn, guessing they’d expect the typical muffins, yogurt and mixed fruit fare. Everyone loves a kebab, fruit or veggie.  Seconds and thirds were enjoyed by many, and jubilant I was.


serves 8-10


3-4 medium to large carrots

5-6 Brussels sprouts

1 fennel bulb

2 red beets

2 golden beets

3 Tablespoons EVOO (Extra Virgin Olive Oil)

1 ½ teaspoons coarse sea salt, or to taste

Process   Preheat oven to 350°F. Remove any tiny white “hairs” from the carrots and wash them well. Cut the carrots into 1-2-inch logs and place them in a medium-sized pot of boiling water.


Blanch them for 3-4 minutes, removing them when they float on the water’s surface.


Place the logs on a baking sheet, drizzle with olive oil and sprinkle with sea salt.


Remove any dried or damaged outer leaves of the Brussels sprouts and immerse them in water. If they are dried and dark, cut off the ends of the Brussels sprouts. Halve them, place them either “face up” or “face down” on a baking sheet separate from the carrots, drizzle with oil and sprinkle with salt.


Peel and rinse the beets. Boil the beets separately (red in one pot, golden in another) for about 10 minutes. Remove them from the water and halve the beets, then cut each half into thirds or quarters (depending on the size of the beet: you want bite-sized pieces) and place them, separately, in two baking pans, oiled and salted.IMG_1451


Rinse the fennel and then peel it, cutting each layer into bite-sized pieces. These will resemble layers of an onion. Place them in a baking pan, oil and salt them. Top with some of the chopped fennel leaves.


Place the trays of vegetables in the oven; use a wooden spoon to turn the veggies every 5 minutes and roast for about 20-30 minutes, until they are cooked through and are slightly browned. Note: the beets will take a bit longer than the other vegetables. Remove them from the oven and let them cool slightly. Use small, 6-inch-long bamboo skewers to spear the vegetables, building kebabs composed of any combinations of carrots, Brussels sprouts, fennel and beets that appeal.


Serve warm or room temperature.

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©Nancy Wolfson-Moche 2016




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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).