Looking for a healthful, dramatic and inspired vegetable side dish? You’re going to love my Balsamic Roasted Kale Sprouts with Shaved Parmesan!
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 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.
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.
It’s so easy to roast them. 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. How easy is that?
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.
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!
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!
Balsamic Roasted Kale Sprouts with Shaved Parmesan
Looking for a healthful, dramatic and inspired vegetable side dish? You're going to love my Balsamic Roasted Kale Sprouts with Shaved Parmesan!
Ingredients
- INGREDIENTS
- 12 ounces (or 2 packages) kale sprouts (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 loosely-packed shaved Parmesan cheese
Directions
- 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.
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! ???? )
What an intriguing dish. I bet I would love this!
OMGosh I’ve yet to see these in Canada. I bet they taste so good! Great way to prepare them.
I saw some of these at the grocery store the other day! What a tasty way to use them! I’ll have to go back 🙂 Great idea!
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!