Roasted Kalettes

Roasted Kalettes

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From the EatingWell Kitchen

Kalettes, a cross between kale and Brussels sprouts, cook quickly in a hot oven in this easy vegetable side dish recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 cups Kalettes (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

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  1. Preheat oven to 475°F.
  2. Combine Kalettes, oil, salt and pepper in a large bowl. Spread in an even layer on a large, rimmed baking sheet.
  3. Roast in the lower third of the oven until just tender and browned in spots, about 10 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 108 calories; 7 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 4 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 201 IU vitamin A; 24 mg vitamin C; 81 mg calcium; 1 mg iron; 225 mg sodium; 2 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

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