Roasted Kalettes with Pine Nuts & Currants

Roasted Kalettes with Pine Nuts & Currants

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From: EatingWell Magazine, September/October 2016

Kalettes are a relatively new hybrid of kale and Brussels sprouts. When roasted in this healthy side dish, they get crispy on the outside and stay tender on the inside. Look for kalettes near other bagged vegetables in the produce section.

Ingredients 4 servings

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  • 2 6-ounce packages kalettes
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon pine nuts
  • 1 tablespoon currants
  • 2 teaspoons lemon juice
  • Lemon wedges for serving

Preparation

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  1. Preheat oven to 450degrees F.
  2. Toss kalettes, oil, salt and pepper together on a large rimmed baking sheet. Roast for 8 minutes. Add garlic and pine nuts and toss to combine. Continue roasting until the kalettes are tender, 6 to 8 minutes more.
  3. Transfer to a serving bowl. Stir in currants and lemon juice. Serve with lemon wedges, if desired.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 133 calories; 8 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 5 g protein; 2 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 204 IU vitamin A; 26 mg vitamin C; 87 mg calcium; 1 mg iron; 226 mg sodium; 46 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1½ fat

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