So, I was like cruising my local grocers the other day when I came across these little beauties. My first reaction…wasssssthissssss! My second…OhMahGosh, baby kale like brussesl sprouts…like yum and stuffs! My brain nearly imploded, who knew people grew baby kale to look like brussels spouts. I mean…Genius!
I decided that these beauties were going to become oven roasted kalettes. They made a very tasty snack that did not last long. They were also Teen approved, which is like golden right. I get like an award for that kind of thing, right? I’m serious, I want an award. Mom makes roasted veggies, teen devours willingly. That has to be award worthy material right there.
Did I mention they kinda look like brussels sprouts.
Yah. Award worthy!
These oven roasted kalettes are super simple, easy peasy lemon squeezy. A little of this, a little of that and a short bake in the oven and boom…healthy snack or side dish or whatever you want. Just. Like. That. Done. And then gone, as in the plate is empty and the tasty nom noms have vanished.
I say no more. Here are the pics. Try some oven roasted kalettes for yourself. Yum.
- package of fresh kalettes
- 2-3 tablespoons coconut oil, or to preference
- several good shakes of peri peri seasoning or seasoning of your choice
- generous sprinkling of garlic chips, optional
- small handful crispy onions, optional
- fresh cracked black pepper, to taste
- In a bowl or baking tray, place kalettes and add the coconut oil and all the seasonings you feel like using for your oven roasted kalettes. Use what you love or feel like experimenting with.
- I have some dried garlic chips and crispy onions that picked up to add to my East Indian pantry items. I decided to toss some in for fun.
- I just add enough of everything till I get a good mixture going and the kalettes are well coated and then bake in a 350-375F oven.
- Bake till crispy but not burnt, roughly 15-20 minutes, depending on your oven. Keep and eye on it as it bakes to avoid burning.