Don’t sleep on this cruciferous cutie; kalettes are delicious as well as nutritious.
Kalettes (or kale sprouts, as they are also known) are yet ANOTHER member of the brassica family; you could call them the lovechild of brussel sprouts and kale. Their leafy texture and crunchy center make them incredibly versatile, and incredibly delicious. Kalettes can be served raw, steamed, air fried, or roasted, and are very easy to clean, unlike SOME veggies. (I’m looking at you, leeks!)
Kalettes make their first appearance around mid-October and are typically available well into February. But you’ll be hard pressed to find them in the summer months, making them a bit of a treat when you do finally run across them again. I’ve spotted them at both Costco and Safeway; have you seen them anywhere else? If you have, please let me know in the comments.
The simplest and easiest way to prepare them is just a basic roast. After washing, spread them onto a baking sheet, drizzle with a little oil and salt, and bake at 375F for about 30 minutes. The edges will come out perfectly crispy, and the middles will be perfectly tender.
Almost as easy, but will look like you put way more effort in, is slathering them in your favourite kale chip dressing before roasting. You’ll still have crispy edges and tender middles, but now they’ll be creamy and extra flavorful. Kalettes are also fantastic raw, so if you like the cruciferous crunch of a good broccoli slaw, shred up some kalettes and try them in a salad.
If you’ve never tried kalettes before, consider this your sign. They’re one of those seasonal gems that make eating your greens feel exciting again. Next time you spot them at the grocery store or market, toss a handful in your cart and give them a go — roasted, dressed up, or raw. And if you try them, let me know how you prepare yours. I’m always looking for new ways to fall in love with a good brassica bite. See you soon!
Roasted Kalettes
the easiest way to prepare your new favourite vegetable
Ingredients
- 250 grams kalettes (1 grocery package or 1/2 of a Costco bag.)
- 2 tbsp avocado oil
- 1/2 tsp salt
Instructions
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Preheat your oven to 375℉; meanwhile, slice kalettes in half, rinse well, and run through a salad spinner or pat dry with a towel. You want them to be dry so the oil sticks.
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In an 8×8 oven-safe dish, add the sliced kalettes. Drizzle the oil over top, and sprinkle the salt. Toss with a couple of wooden spoons, making sure all the kalettes are evenly coated.
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Bake in the oven for 25-35 minutes; start checking around 20 mins to prevent over-browning. The kalettes are done when the leaves are crispy and middles are tender.