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
Ingredients
- 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
Instructions
- 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)
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Hi, it looks really great! I will cook this today, thanks 😀
Great one. I try to eat less acidic food lately, but I’m having a hard time because I like the food to be cooked and it’s difficult to find recipes that are appealing as this one.
Thank you for sharing it!
xoxo
Emily
It looks internesting 🙂 I have to do that for a dinner 🙂
I haven’t seen these before! I love kale but I’m kinda so so on brussels sprouts. I’m excited to see if we’d like these!
Yum, this looks right up my alley! – Kat
I’m not a big kale eater, I find it a little too bitter. But these look amazing! I’m going to have to try them.
Jade, were KALE SPROUTS so tasty as it looks?
Oh yeah there were tasty! We devoured them. Made another batch with bacon.
Jaden,
They are also called Flower Sprouts. I hope to find seeds and grow them. My hubby hates Brussels sprouts so I thought this might be a great way to introduce them. I only wish we had a Trader Joe’s close to me.
Cheers for the recipe!
Louise
To plant a garden is to believe in the future.
Wonderful. I made it yesterday. Thank you for your guide.
Dear Jaden – Used them in a stir-fry. They worked well with bacon and almonds – halved, sauteed, then added mung bean sprouts, chicken, carrot, garlic.
Finishing sauce was a simple combination of water, /1/2 flour and corn starch, soy, ginger, honey and a dash of chopped pepin chili pepper.
If you want or need more precise amounts, I’d be happy to oblige, ma’am.
PS, My family went “Wow, this is different! Where’d you get this from!?”
Thanks, Ma’am!
Hi Jaden,
Looks interesting, I have never had kale sprouts. However I put kale and spinach in my smoothies often. I will go to farmers market this Friday to see if they have kale sprouts.