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EatingWell Test Kitchen
“Kalettes, a cross between kale and Brussels sprouts, cook quickly in a hot oven in this easy vegetable side dish recipe.”
6 cups Kalettes (about 12 ounces)
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
1Preheat oven to 475°F.
2Combine Kalettes, oil, salt and pepper in a large bowl. Spread in an even layer on a large, rimmed baking sheet.
3Roast 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.