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Earlier this year, I discovered a new NON-GMO vegetable hybrid – the “Kalette” / “Kale Sprouts” / “Lollipop Kale”, which is a cross between Brussels sprouts and kale. I found it first at Johnny Seeds, while shopping for vegetable seeds. We planted the kalette seeds in our aquaponics garden, but they never really took off, I planted them too late in the Spring. Both Brussels sprouts and kale don’t care for hot weather, and our heat started quite early.
Where can I find Kale Sprouts?
Despite my planting failure, I did find Kale Sprouts at Trader Joe’s (see below for more retailers). The little sprouts did indeed look like a cross between two of my favorite vegetables – miniature bunches of sturdy, frilly leaves.
More retailers & producers:
Each kale sprout is about 1 1/2″ big.
Cut them in half to cut down on roasting time. The sprout centers are slender and quite tender.
I also added a small head’s worth of whole, smashed garlic cloves to the pan. Drizzle with olive oil and toss.
A good roasting in the oven at 400F for 25 minutes. I like to shake the pan halfway through.
Then, season with salt, pepper and a grating of your favorite hard cheese to serve.
Ingredients:
Directions:
More Kale Sprouts Recipes
Balsamic Roasted Kale Sprouts (A Cookbook Obsession)
Meyer Lemon Kale Sprouts (Raley’s)
Roasted Kale Sprouts (Stir It Up)
Orange Kalette Salad (Kalette’s)
Lollipop Kale Sprouts (Grub Street)
Source: http://steamykitchen.com/40309-roasted-kale-sprouts-recipe.html
