Earlier this week I shared an ingredient spotlight on TC, featuring the novel, nutritious and beautiful kale sprout. Let’s roast these little guys for a quick and versatile side, nibble or better yet – a topping for meals that include pasta, vegetables or salads.
Roasted Parmesan Kale Sprouts
This pretty little vegetable is versatile. I’ve roasted them here, trying to keep the little sprout intact without taking it apart to roast it in some heart healthy (and tasty) extra-virgin olive oil and a generous helping of Parmesan. Like its ancestors, both the kale and Brussels sprouts, the rib that holds it together can be tough to comfortably bite through and roasting it didn’t make it any easier.
I initially roasted as a whole sprout, and even though it roasted well and was a palatable treat, the ribs or backbone were a challenge when prepared this way. I ended up separating it and discarding the structure that held it together, pulling off the pretty leaves for eating. Another way to go about it is halving it from top to bottom and closely trimming the sprout at its base. Much better!
Roasted Parmesan Kale Sprouts
When it comes to roasting most vegetables, I like to prepare them with these key points in mind:
- Easy
- Fast
- Flavorful
- Texture
- Appearance
- Healthful
By healthful I mean that by the time you’re done preparing it for the meal that you maintained a balance of not having overladen the poor vegetable(s) with excessive amounts of oils, fats and sodium – that you haven’t instead cancelled out what would have been a nutritious part of your meal.
Roasted Parmesan Kale Sprouts
Roast vegetables with a tad of extra-virgin olive oil (infused flavored olive oils do deliciously well too!), maybe a squeeze or two of fresh flavors from a complimentary citrus fruit, some herbs, adding garlic, scallions or onions (depending on the veggie), and a sprinkle or two of Parmesan and freshly ground black pepper. The makings of a quick, easy, and healthy dish!
Enjoy these Roasted Parmesan Kale Sprouts in salads, with other vegetables or with pasta; serve as an ingredient in a bed of greens under fish or as part of an appetizer with cheeses and wine!
A special thank you to Melissa’s Produce for generously sharing a sampling of these tasty and pretty Kale Sprouts (a product of California), to feature and share with readers on Teenie Cakes.
- 5.5 ounces kale sprouts, rinsed, wilted leaves removed, cut in half from top to bottom
- 1 tablespoon extra virgin olive oil (see note)
- 1½ tablespoons Parmesan cheese
- Coarse Sea Salt and freshly ground pepper to taste (optional)
- Preheat oven to 275°F. Line a rimmed baking sheet with a silicone mat.
- In a large bowl add the kale sprouts and drizzle the olive oil on top. Toss to evenly coat.
- Sprinkle the Parmesan and optional sea salt & pepper. Toss to coat.
- Transfer to a prepared baking sheet and bake until crisp, rotating the pan and turning leaves halfway through baking time, about 20-25 minutes.
- Remove from baking sheet when slightly cool.
- Use as salad vegetable or pasta topping; serve as part of a bed of greens with fish or as part of an appetizer with cheeses and wine! © Images & content: Cristina A-Moore for TeenieCakes.com.
- Note about the olive oil: Optional to use an infused olive oil to compliment the rest of your meal like garlic, herbed or citrus infused EVOO.
bristol plasterers says
Yummy
Cynthia/What A Girl Eats says
I was waiting to see what you were going to do with those sprouts after your last post! Your pictures are gorgeous and those sprouts look delicious!
Cristina says
Thank you, Cynthia. Wanted to inspire different ways to enjoy these kale sprouts, as they’re a bit more versatile than their cousins….they can be eaten raw too!
Alyssa @ Simply Quinoa says
I’ve totally got to get my hands on these! This looks absolutely delicious and I love the idea of using them on top of a pasta – holy yum!
Nutmeg Nanny says
Hello beautiful! These little crunchy kale sprouts are so pretty and healthy too 🙂
Laura (Tutti Dolci) says
What a creative and heathy snack idea!
Susan | LunaCafe says
Darn, I didn’t see any kale sprouts at Portland Farmers Market this past week. I was on the lookout for them but no luck. Lots of different raabs though. So maybe the sprouts will come in later on the new plants? Can’t wait to try this. Certainly looks delicious.
Cristina says
Susan…look for them at Trader Joe’s, as that’s where I’ve seen them. I”m always checking now – hopefully they’ll become more available.
pam (Sidewalk Shoes) says
Those are so pretty!!
Heather / girlichef says
These are so pretty and delicate…and tempting. I love the addition of parm (one of my favorite snacks is crunching up a bunch of kale chips over popcorn). Now I’m hungry for some!
Cristina says
What a tasty idea, crumbling kale or kale sprouts over popcorn (and a sneaky way to get picky eaters to eat them!) 🙂
Liz @ I Heart Vegetables says
Wow, those look really good! I eat a lot of kale but I’d never really heard about a kale sprout. I love how colorful it is!
Christina says
Oh the Parmesan on these would make them so delicious! What a great idea and so nutritious, too! Great pics! 🙂
Michelle@healthiersteps says
I can never get enough of kale chips. They are so addictive!
Angie@Angie's Recipes says
I would munch them non-stop until they were all gone!
Cristina says
So easy to do and such tasty nibbles. 🙂