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Oven-Roasted Kalettes
Kalettes are a new hybrid vegetable that’s a cross between Brussels sprouts and kale. Chef Hincks prepares them several ways for his catering events—fried, braised and oven-roasted, as pictured here. The kalettes make a nice change of pace for kale-weary customers.
Recipe and photo courtesy of Mann Packing
Servings
8
8
Menu Part
- sideDish
Main Ingredient
- Vegetables
Source: Recipe and photo courtesy of Mann Packing
Kalettes are a new hybrid vegetable that’s a cross between Brussels sprouts and kale. Chef Hincks prepares them several ways for his catering events—fried, braised and oven-roasted, as pictured here. The kalettes make a nice change of pace for kale-weary customers.
Ingredients
6 cups fresh kalettes
2 tbsp. extra-virgin olive oil
2 large garlic cloves, minced
2 tbsp. balsamic glaze
Sea salt and freshly ground pepper, to taste
Steps
Preheat oven to 375°F. Rinse kalettes and thoroughly pat dry. Toss with olive oil to coat evenly. Toss again with garlic, salt and pepper.
Spread kalettes in single layer on large rimmed baking sheet. Bake 15 to 20 minutes, stirring every 5 minutes until leaves are tender, crisp on edges and slightly browned. Drizzle with balsamic glaze. Serve warm of room temperature.
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