Oven Roasted Kalettes (Kale Sprouts)
Oven Roasted Kalettes (Kale Sprouts) are a great new vegetable that is fun to eat! By roasting them in the oven you get delicious, crispy kale leaves with tender-crisp stems that taste like Brussels sprouts!
Have you tried Kalettes (kale sprouts) yet? They’re a relatively new vegetable that are a mix of kale and Brussels sprouts.
They look like adorable mini kale bundles, but without the hard stem down the middle of the leaves.
The edible stalks that hold the Kalette together have a fabulous Brussels sprouts flavor, which is why I wanted to roast them in the oven.
Unlike traditional kale, there’s no preparation needed to make kale sprouts edible. AKA, no hard stem to remove from the center of the leaves; you can eat the whole thing!
They really do taste like a cross between kale and Brussels sprouts, in the best possible way, which is why they are perfect for roasting!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Kale sprouts
- Olive oil spray, avocado oil spray, or olive/avocado oil
- Garlic powder
- Salt & pepper
Roasting the kale sprouts gives you a result that’s part crispy kale chip and part roasted Brussels sprouts. How delicious does that sound?
My kids actually love my homemade Crispy Garlic Kale Chips, so I was hoping they would like these too and they did!
How to make Oven-Roasted Kalettes (Kale Sprouts)
- Arrange kale sprouts on a baking sheet. Lightly spray them with olive oil spray or avocado oil spray, then season them with garlic powder, salt, and pepper.
- Alternatively, you could place the kale sprouts in a bowl and drizzle olive or avocado oil over them and toss with them garlic powder, salt, and pepper.
- Bake them in the oven for 10-15 minutes. Make sure they don’t burn. They should be tender-crisp, which is when they are not raw and crunchy, but still have a nice texture.
How to store Kalettes?
For the best texture, kale sprouts are best eaten the day they are roasted.
You can store them in an air-tight container for a couple days, but they will lose their crispy texture.
Looking for more vegetable recipes? Here are some favorites:
- Slow Cooker Baked Potatoes
- Curry-Spiced Roasted Carrots (shown below)
- Crispy Za’atar Roasted Potatoes
- Braised Cabbage & Onions
NOTES:
- “Kalettes” is a brand name of kale sprouts. Just like “Florida’s Natural” is a brand of orange juice.
- Kale sprouts were created using traditional hybrid (crossbreeding) methods, not by GMO (genetically modifying the DNA).
- Make sure your avocado/olive oil spray is pure oil and not non-stick cooking spray, which usually has additives.
Oven Roasted Kalettes (Kale Sprouts)
Ingredients
- Kalettes (kale sprouts)
- olive or avocado oil spray ingredients should be 100% oil, can substitute cooking oil instead of spray if needed.
- garlic powder
- salt & black pepper to taste
Instructions
- Heat oven to 375°. After your kale sprouts have been washed and dried thoroughly, place them on a baking sheet. If using olive or avocado oil spray, lightly spray the kale sprouts. We don't want to drench them, but we want our seasonings to stick and for them to crisp up in the oven. If using cooking oil, I would toss them in a little bit of oil in a bowl and then place them on baking sheet.
- Sprinkle your desired amount of garlic powder, salt, and pepper over the kale sprouts. Bake in the oven for 10-15 minutes, making sure they don't burn. The leaves should be crispy and the stalks should be crisp-tender. The whole kale sprout is edible. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥ I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
