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Vegetable Quick Sticks

These flavored quick sticks, made by adding fresh vegetable juice to the Classic Quick Breadsticks recipe, make a stunning presentation when arranged by color.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, May 1999


Carrot Quick Sticks

  • 1/4 cup carrot juice (about 3 carrots)

Tomato Quick Sticks

  • 1 1/2 tablespoons tomato paste

Beet Quick Sticks

  • 2 tablespoons beet juice, from 1 small beet


  1. To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.

Carrot Quick Sticks

  1. Combine carrot juice with 1/4 cup cold water.

Tomato Quick Sticks

  1. Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.

Beet Quick Sticks

  1. Combine beet juice with 1/2 cup cold water.

Cook's Notes

The vegetable juices used to flavor and color these sticks can be purchased at juice bars in in health-food stores, or made using an electric juice extractor.

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