My new favorite veggie that I can’t stop roasting is kalettes. If you haven’t heard of 2015’s favorite veggie, it is a mix between kale and brussels sprouts, and tastes just like them. The outer leaves taste just like crisp kale and the inner “heart” tastes just like a meaty brussels sprout. Kalettes, are the brain-child of the British vegetable seed house Tozer Seeds, and took 15 years to perfect. The veggie is non-GMO and was developed through traditional hybridization and not genetic modification. Read and follow the below roasting recipe for the perfect side dish to serve at your St. Patrick’s Day festivity!
1/2 bunch of kale
Bag of kalettes
2 Cups brussels sprouts
Olive Oil and Olive Oil Spray
Salt, Pepper, and other spices of choice (I used turmeric)
Preheat oven to 375
Rip kale from stems
Clean and cut brussels sprouts in 1/2
Lay kalettes, and brussels sprouts on tin foil line rimmed baking dish
Drizzle olive oil over kalettes and brussels sprouts
Sprinkle seasoning on kalettes and brussels sprouts and toss with hands
Roast veggies in oven for 10 minutes
Remove pan from oven and lay kale in a single layer on cookie sheet
Spray kale with cooking spray and sprinkle spices on top
Place cookie sheet back in oven and finish roasting for 8 minutes, using caution to not burn kale
Serve as a side dish!
Stay hungry…
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