| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 12g | 2g | 10g |
| sugars | fibre | protein | salt |
| 2g | 4g | 5g | 0.6g |
Born and raised in the heartland of Nebraska, I’ve always had a soft spot for recipes that marry simplicity with flavor. This is why I love Garlic Roasted Kalette. This delightful dish captures the essence of farm-to-table freshness and turns humble vegetables into a gourmet experience. The name itself evokes curiosity and sophistication, but trust me, it’s a recipe that even the most inexperienced cook can nail.
Nutritional Benefits
Let’s talk about the health benefits. Kalettes, a cross between kale and Brussels sprouts, pack a punch when it comes to nutrition. They’re loaded with vitamins C and K, fiber, and antioxidants. If you can’t find Kalettes, Brussels sprouts are an excellent alternative. Both are known to boost heart health, improve digestion, and support a strong immune system.
Simple Ingredients, Maximum Flavor
The ingredients here are straightforward yet impactful. Olive oil serves as a heart-healthy fat, while garlic adds a robust, aromatic flavor. Don’t skimp on the lemon zest and juice; they brighten up the entire dish with their tangy freshness. Adding Parmesan and pine nuts is optional but highly recommended for those who crave a bit of creaminess and crunch.
This recipe reminds me of other comforting vegetable dishes, like roasted Brussels sprouts with balsamic glaze or sautéed kale with garlic and lemon. Its versatility means it can stand alone as a light main course or pair beautifully as a side dish with roasted meats or hearty stews. One of my favorite meals to pair this with is a juicy grilled chicken breast. The freshness and lightness of the Garlic Roasted Kalette complement the savory, smoky flavors of the chicken perfectly.
If you’re new to cooking or have a busy lifestyle, you’ll appreciate how easy this recipe is to prepare. The oven does most of the work, roasting the Kalettes until they’re caramelized and crispy on the edges—an irresistible combination. For those with dietary restrictions, it’s also adaptable. You can omit the Parmesan cheese to make it vegan or replace it with a dairy-free alternative.
Ultimately, Garlic Roasted Kalette encapsulates what I love about Midwestern cooking: it’s hearty, healthy, and brings families together around the dinner table. This dish is not just a recipe; it’s a little moment of culinary joy that I can share with my family and friends, giving us an opportunity to savor the simple yet profound pleasures of good, wholesome food.
What You’ll Need
- 2 lbs Kalettes (or Brussels sprouts if Kalettes are unavailable)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup pine nuts, toasted (optional)
Method
Step One
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step Two
Trim the ends of the Kalettes (or Brussels sprouts) and cut any larger ones in half. If using Brussels sprouts, cut them into quarters if they are particularly large.
Step Three
In a large bowl, combine the Kalettes (or Brussels sprouts), olive oil, minced garlic, sea salt, and black pepper. Toss until the vegetables are evenly coated.
Step Four
Spread the coated Kalettes (or Brussels sprouts) in a single layer on the prepared baking sheet.
Step Five
Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and the vegetables are tender, tossing halfway through for even cooking.
Step Six
Once done, remove the baking sheet from the oven. While still hot, sprinkle the lemon zest and juice over the roasted Kalettes (or Brussels sprouts). Toss to coat.
Step Seven
If desired, sprinkle the roasted vegetables with grated Parmesan cheese and toasted pine nuts before serving. Serve warm and enjoy!
