Kale Sprouts with Roasted Garlic and Parmesan
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:
- Melissa’s Produce – I love Melissa’s! The prices online are crazy – but find a retailer that sells Melissa’s products and ask them to order for you.
- Raley’s in California & Nevada
- Manhattan Fruit Exchange
- Trader Joe’s
- Straub’s in St. Louis
- Johnny’s Seeds
- 4Earth Farms
- Classic Salads
- Mann Packing
- Ocean Mist Farms
- WP Rawl
- Specialty Produce (+ list of San Diego restaurants serving)
- Salad Savory (called Lollipops)
- Rock Garden Herbs (called BrusselKale, more of a baby leafy kale)
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.
Roasted Kale Sprouts with Parmesan and Garlic Recipe
Prep Time:7 minutes
Cook Time:22 minutes
6-8 whole garlic cloves, peeled and halved
2 tablespoons 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.
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)