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.
Preheat oven to 450degrees F.
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.
Transfer to a serving bowl. Stir in currants and lemon juice. Serve with lemon wedges, if desired.
1 1/2 vegetable, 1 1/2 fat