In 2015, I discovered a 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.

Roasted Kale Sprouts Kalette Garlic Recipe

What are Kale Sprouts?

Kale sprouts are a hybrid of Russian red kale and Brussels sprouts. Imagine if kale and Brussels sprouts had a baby – that’s what we’re talking about here. They look like miniature cabbages, just like Brussels sprouts, but with the leafy, open appearance of kale. They’re the perfect mash-up of two beloved greens!

These little guys pack a flavor punch, too. They have a more subtle, slightly nutty taste compared to their parents. If you find Brussels sprouts a bit too intense or kale a tad too bitter, kale sprouts could be your new best friend. They strike a delightful balance between the two, bringing a milder and sweeter flavor to your plate.

Nutritionally, they’re a powerhouse. Just like their parent plants, kale sprouts are loaded with vitamins (think Vitamin C and K) and minerals, and they’re great for those trying to add more antioxidants to their diet.

And let’s talk versatility – these sprouts are culinary chameleons. Roast them with a drizzle of olive oil for a crispy snack, toss them into salads for a fresh twist, sauté with garlic for a quick side, or even blend them into smoothies. They’re also fantastic when lightly steamed – it softens them up while retaining that slight crunch and bright, green color.

So next time you spot kale sprouts at the market, don’t just walk on by. Grab a bunch and give them a try. Who knows, they might just become a regular in your veggie rotation!


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.

Roasted Kale Sprouts Kalette Garlic Recipe

More retailers & producers:

Each kale sprout is about 1 1/2″ big.

Roasted Kale Sprouts Kalette Garlic Recipe

Cut them in half to cut down on roasting time. The sprout centers are slender and quite tender.

Roasted Kale Sprouts Kalette Garlic Recipe

I also added a small head’s worth of whole, smashed garlic cloves to the pan. Drizzle with olive oil and toss.

Roasted Kale Sprouts Kalette Garlic Recipe

A good roasting in the oven at 400F for 25 minutes. I like to shake the pan halfway through.

Roasted Kale Sprouts Kalette Garlic Recipe

Then, season with salt, pepper and a grating of your favorite hard cheese to serve.

Roasted Kale Sprouts Kalette Garlic Recipe

More Kale Sprouts Recipes


Roasted Kale Sprouts with Parmesan and Garlic Recipe

Prep Time 7 minutes
Cook Time 22 minutes
Servings 4


  • 8 ounces kale sprouts
  • 6-8 6-8 whole garlic cloves, peeled and halved
  • 2 tablespoons 2 olive oil
  • sea salt and freshly ground black pepper
  • 2 tablespoons fresh grated parmesan cheese


  • Preheat the oven to 400F.
  • Trim the kale sprouts and cut the sprouts in half, lengthwise. The larger sprouts may need to be cut into thirds or quarters, so that they cook evenly.
  • Place the kale sprouts and the garlic cloves on a baking sheet. Drizzle and toss with olive oil.
  • Roast for 12 minutes, give everything a good toss in the baking sheet and return to oven to roast for another 10-12 minutes.
  • Season with salt and pepper, toss with grated parmesan cheese.
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