Balsamic Roasted Kale Sprouts with Shaved Parmesan

5 from 2 votes
30 minutes
Jump To Recipe

Balsamic Roasted Kale Sprouts with Shaved Parmesan is a healthful, dramatic and inspired vegetable side dish that’s also super easy to make!

Photo of Balsamic Roasted Kale Sprouts with Shaved Parmesan in white distressed bowl with serving fork.

I’m so excited about sharing these Balsamic Roasted Kale Sprouts with Shaved Parmesan with you!

About a year ago, I read a Facebook posting about Brussels sprouts and kale being successfully crossbred to produce…….(drum roll)…..kale sprouts!  Oh, be still my beating heart!

First of all, I was a weird kid who actually loved Brussels sprouts.  Then I became the weird adult who loved 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.  If you have a garden in a cool climate, you can even grow them yourself now!

Here’s an easy recipe for these special little sprouts–Balsamic Roasted Kale Sprouts with Shaved Parmesan.  Roasting is my all-time favorite way to prepare any cruciferous vegetable.

How to roast kale sprouts:

  • Spread them out on a baking sheet and drizzle with olive oil, good balsamic vinegar and add garlic.
  • Give the sprouts a light “massage” to work the oil and balsamic vinegar in a bit.  Season to taste with salt and black pepper.
  • Roast for 20-25 minutes or until edges become lightly browned and sprouts are just tender.

Photo of kale sprout being drizzled with olive oil before roasting.

Photo of roasted kale sprouts on baking sheet.

  • The roasting time may vary depending upon the size of the sprouts.  They’re done when the leaves are crispy but not burned.  However, just as with kale and Brussels sprouts they can taste bitter if burned.

Close-up photo of kale sprouts with Parmesan cheese in white distressed bowl with serving fork.

  • And Parmesan!  You need Parmesan cheese for these.  The nutty flavor of the cheese, the mild bitterness of the sprouts and the mild acidity of the balsamic vinegar all sing together.  Grated Parmesan is fine, but shaved adds to the drama!

How easy is that?

If you can’t find kale sprouts, ask your grocer to get them.  You’ll be amazed at how responsive your produce manager is–especially if you’re a good customer.

This dish also works well with Brussels sprouts.  Enjoy!

More recipes that can be adapted to kale sprouts:

Logo for From A Chef's Kitchen with gray oval border and green knife.
Balsamic Roasted Kale Sprouts

Balsamic Roasted Kale Sprouts with Shaved Parmesan

5 from 2 votes

Click to Rate!

By: Carol | From A Chef's Kitchen
Balsamic Roasted Kale Sprouts with Shaved Parmesan is a healthful, dramatic and inspired vegetable side dish that's also easy to make!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dishes - Beans Rice and Grains
Cuisine Italian
Servings 4
Calories 189 kcal

Ingredients
  

  • 12 ounces kale sprouts - 2 packages (may be sold under the brand name Kalettes)
  • 3 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar - to taste
  • Salt and freshly ground black pepper - to taste
  • 2 cloves garlic - minced
  • 1/2 cup shaved Parmesan cheese - loosely packed

Instructions
 

  • 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.

Notes

SUBSTITUTIONS:  Can also use roughly torn kale or Brussels sprouts.

Nutrition

Serving: 1 | Calories: 189kcal | Carbohydrates: 9g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 234mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8594IU | Vitamin C: 103mg | Calcium: 279mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. 5 stars
    Carol,
    I pinned a recipe for Chili roasted kale sprouts with lime salt.
    I can no longer find this recipe on your sight. I would love to try this recipe as well Can you tell me how to find it ?
    Thank you,
    Gina

    1. Hi, Gina, Thanks so much for your question. I removed it in an effort to optimize my site with Google. I e-mailed it to you. Please let me know if you have any questions. Thanks again!

  2. Hi Carol, thanks for this fab recipe! I’ve been looking for the ultimate Balsamic Brussels Sprouts Recipe after trying it at a local restaurant – but I think they peel each leaf and then deep fry them. Not good! So when I found Kalettes at Costco and the TJ’s I fell in love! And thought this might be a good veg to make for my upcoming (first) Rosh Hashanah dinner. Your recipe looks great. I’m just wondering if a) it could be made ahead and b) it could be served at room temp. And perhaps I could use TJ’s shaved cheese blend (with Unexpected Cheddar)… Hmmmm so much to think about. I’d love any advice from someone who invented this recipe! Thanks so much in advance. Orna (PS I’m also cookbook obsessed. I just wish I wouldn’t spend so much time perusing and deliberating and choosing recipes and could just MAKE one! ???? )

  3. Carol,
    These little sprouts are so cute!
    I too was a kid that loved Brussels sprouts–and I know I’ll like these.
    I just have to find some.
    Thanks!