Combine Kalettes, oil, salt and pepper in a large bowl.
Spread in an even layer on a large rimmed baking sheet.
Roast in the lower third of the oven until just tender and browned in spots, about 10 minutes.
Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Thebest technique for roasting vegetableslike Kalettes is to roast them at higher temperatures so that the natural sugars caramelize.
The lower third of the oven is hotter and helps promote browning.
Kalettes taste like a cross between kale and Brussels sprouts, but milder in flavor and less bitter.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
They are slightly sweet and nutty.
The whole Kalette is edible, from the tender-crisp base to the leafy top.
Besides roasting, you’re free to steam, saute or grill Kalettes.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
They can also be thinly sliced and eaten raw in salads.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
