Meatless Monday, Side Dishes
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Meatless Monday: Kalettes

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!

Kalette!

Kalette!

Another kalette view

Another kalette view

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)

Kale, Kalettes, Brussels Sprouts

Kale, Kalettes, Brussels Sprouts

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

Roasting the veggies

Roasting the veggies

Serve as a side dish!

Roasted kale, kalettes, and brussels sprouts

Roasted kale, kalettes, and brussels sprouts

Kale, Kalette, and Sprout!

Kale, Kalette, and Sprout!

Stay hungry…

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