I’m so excited about these little babies I can hardly contain myself!
About a year ago, I read a Facebook posting about Brussels sprouts and kale being successfully crossbred to bring us…….(drum roll)…..kale sprouts! Oh be still my beating heart!
First of all, I was weird kid who actually loved Brussels sprouts. Then I became the weird adult who loves Brussels sprouts.
I’m also crazy about kale, so when I saw these little babies at Whole Foods the other day (sold under the brand name Kalettes®), it was a no-brainer–they were coming home with me.
Here’s an easy recipe for these special little sprouts–Balsamic Roasted Kale Sprouts with Parmesan Shards. Roasting is my all-time favorite way to prepare any cruciferous vegetable. Enjoy!
12 ounces (or 2 packages) kale sprouts (may be sold under the brand name Kalettes)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1/2 cup loosely-packed shaved Parmesan cheese
Preheat oven to 400 degrees.
Toss kale sprouts with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Roast for 20-25 minutes or until edges become lightly browned and sprouts are just tender.
Toss with minced garlic, return to oven for 1-2 minutes.
Transfer to serving bowl. Top with shaved Parmesan cheese and gently toss.