Roasted kalettes are the perfect easy side dish, made by tossing kalettes with olive oil and roasting them at high heat until crispy on the edges and tender in the middle.
What Are Kalettes?
Kalettes are a hybrid vegetable created by crossing kale and Brussels sprouts. They look like small, frilly rosettes with tender leaves and a mild, slightly sweet flavor. Compared to Brussels sprouts, kalettes cook faster and get crispier in the oven, making them perfect for roasting.
I buy mine at Costco, and they come in 1-pound bags.
Roasting vegetables at 425°F (220°C) gives them great texture – soft inside with slight caramelization on the outside. Broccoli and kalettes get nice crisp edges!
Ingredients
See the recipe card for exact amounts.
- kalettes: You can roast as little or as many as you want. If they touch each other a little on the pan, it’s fine, they will shrink while they cook, and the edges will still crisp up.
- Olive oil: I prefer Greek extra-virgin olive oil. You can also use a neutral cooking oil.
- Salt and pepper: for a basic seasoning. This may seem plain, but it really lets the kalettes shine. You can also add a bit of lemon juice and Parmesan cheese.
- Parmesan cheese: I like to finish these with a fine grating of Parmesan cheese for extra flavor. This is optional but delicious!
Tips for Roasting Kalettes
- Make sure to rinse and dry the kalettes before roasting. This helps prevent them from steaming and being too soft. I like a salad spinner for this!
- Roast on the middle rack for the best all-over texture.
Instructions
Prep Tips
Step-by-step instructions for roasting kalettes:
- Prep the kalettes by rinsing, drying well, and trimming any tough stems.
- Drizzle with olive oil until evenly coated. I do this on the baking sheet. No need to dirty a bowl!
- Season with salt and pepper. Toss to coat evenly.
- Spread in a single layer on the baking sheet.
- Roast for 10 to 12 minutes, until the edges are crisp and lightly browned.
- Finish with Parmesan, if using, and serve immediately.
Variations
- Garlic kalettes: Add a pinch of garlic powder before roasting
- Lemon Parmesan: Finish with lemon zest and Parmesan
- Spicy version: Add a sprinkle of red chili flakes before roasting
- Balsamic finish: Drizzle lightly with balsamic glaze after roasting
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a hot oven or air fryer to restore crispness. This will only take a minute or two in an air fryer and a few minutes longer in an oven.
FAQs
No. Simply trim off any damaged leaves and excess stems.
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Roasted Kalettes
Equipment
Ingredients
- 450 grams kalettes about 1 lb, rinsed, dried, and trimmed
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- Freshly grated Parmesan cheese optional
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the kalettes and dry them very well. Trim off any tough stems or damaged leaves. A salad spinner works well for drying.
- Add the kalettes to the sheet pan and drizzle with olive oil until evenly coated.
- Season with salt and black pepper and toss.
- Spread the kalettes in a single layer on the prepared baking sheet.
- Roast for 10 to 12 minutes, until the edges are crisp and lightly browned.
- Remove from the oven and finish with freshly grated Parmesan cheese if using. Serve immediately.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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