Three cheers for kalettes! A hybrid vegetable of the beloved Brussels sprout and kale, they have a similar texture to a Brussels sprouts but with the leafiness of kale. I thought this time I would roast the green gems with rounds of red onion, and serve them over a bed of sliced oranges along with a sprinkling of buttery pine nuts. This is a great way to cook these little vegetables because the high heat of the oven crisps up the kale-like leaves, while leaving the inside of the vegetable tender.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Kalettes Salad with Oranges, Red Onion & Pine Nuts
Ingredients:
- 1 bag (6 oz.) kalettes
- olive oil
- Salt and pepper
- pinch of crushed red pepper flakes
- 1 small red onion, peeled and sliced into rounds
- 2 Tablespoons pine nuts
- 2 navel oranges, peeled and thinly sliced
Directions:
- Preheat the oven to 375 degrees. Arrange the kalettes and red onion slices in a single layer on a baking sheet. Drizzle with 1 tablespoon of oil and season with ½ teaspoon of salt, a big grinding of pepper and the crushed red pepper flakes. Roast for 22-25 minutes, or until the kalettes are browned and crispy on the outside.
- In the meantime, arrange the sliced oranges on a platter. Top with the rounds of roasted red onion and kalettes. Serve warm.
Tagged: brussels sprouts, hybrid vegetable, kale, kalettes, oranges, pine nuts, red onion, roasted kalettes, roasted vegetable, vegetable
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