Balsamic Roasted Kale Sprouts with Shaved Parmesan

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

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.

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!

For more kale sprout recipes, be sure to try my:

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Kale Sprout, Spinach and Arugula Gratin with Cambozola is the perfect side dish to pair with simply roasted meat or poultry this fall and winter!  Mildly bitter and chewy kale sprouts, sweet spinach, peppery arugula, smoky bacon and mild Cambozola cheese combine for an elegant yet easy vegetable gratin.

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Shredded Kale Sprout and Baby Beet Salad with Walnuts and Goat Cheese

Shredded Kale Sprout and Baby Beet Salad with Walnuts and Goat Cheese is an easy, elegant salad that’s perfect as part of a casual lunch or elegant dinner.  A homemade balsamic vinaigrette pulls it all together for flavors that rock!

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Massaged Kale Sprout Caesar Salad

Massaged Kale Sprout Caesar Salad is a fresh take on the classic Caesar!

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Chili Roasted Kale Sprouts with Lime Salt

Chili Roasted Kale Sprouts with Lime Salt is superfood turned into super snack with Southwestern seasonings and lime salt!

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Sausage and Lentil Soup with Kale Sprouts

Sausage and Lentil Soup with Kale is perfect for when all you want to do is wrap yourself up in some comfies and just enjoy a good, hearty bowl of flavorful goodness!

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Pizza with Caramelized Onions Prosciutto Kale Sprouts and Balsamic Drizzle

Pizza with Caramelized Onions, Prosciutto, Kale Sprouts and Balsamic Drizzle is how to turn pizza night into a special occasion!  Slowly caramelized onions sit atop a bed of mozzarella cheese along with salty prosciutto.  These beautiful ingredients get an additional pop with a balsamic vinegar “drizzle” and crushed red pepper flakes for a touch of heat.

Get the Recipe

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Yield: 4

Balsamic Roasted Kale Sprouts with Shaved Parmesan

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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

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

Instructions

1. Preheat oven to 400 degrees.
2. 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.
3. Toss with minced garlic, return to oven for 1-2 minutes.
4. Transfer to serving bowl. Top with shaved Parmesan cheese and gently toss.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 174 Total Fat 14g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 10g Cholesterol 11mg Sodium 308mg Carbohydrates 6g Net Carbohydrates 0g Fiber 2g Sugar 1g Sugar Alcohols 0g Protein 8g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.