Easy Roasted Kalettes (Kale Sprouts)

Roasted kalettes are a must-try! These crispy, bite-sized veggies combine the best of kale and Brussels sprouts for a perfect mix of tender and crunchy textures. With simple ingredients and minimal prep, they make a healthy, flavorful side dish or snack.

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When I first saw kalettes at my local Costco, I bought a bag to try. Now whenever they’re in season, I buy multiple bags at a time as my whole family loves them (especially my 6 year old – which is a HUGE win).

What are Kalettes?

Also known as kale sprouts, kalettes are a kale and Brussels sprouts hybrid. They have a base of Brussels sprouts but leafy like kale and they’re bite-sized, perfect for easy prep!

Nutritionally, they’re packed with antioxidants and micronutrients such as vitamin C and vitamin K. In addition to that they’re a low-calorie side that adds to your fiber intake. They’re gluten free, dairy free, and vegan.

You can find them in grocery stores and farmers markets, but I’ve only seen them at Costco here in the Okanagan, British Columbia.

Crispy Kalettes Ingredients

• Kalettes. The star of the show and rich in vitamins and minerals, in season from mid October to January. They can also be called kale sprouts.
• Extra-virgin olive oil. You can use whatever oil you have on hand, avocado oil is a great substitute.
• Garlic powder. Feel free to use two cloves of fresh garlic, I was feeling lazy and wanted the easier route.
• Sea salt. Don’t skip the salt. It enhances the natural flavors of the kalettes. It brings out the sweetness and helps with the caramelization during roasting.
• Black pepper.
• Balsamic glaze. I used the Nonna Pia brand, it’s my favorite.

Optional Add-Ins for different roasted kalettes variations: Smoked paprika, lemon pepper, lemon juice, grated Parmesan.

How to Cook Kalettes

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Prep the Kalettes: How to wash, dry, and trim them for roasting.

Season the Kalettes: Toss kalettes with olive oil, salt, pepper, and any other desired seasonings.

Roast until crispy: Bake in a 425F preheated oven until crispy and slightly caramelized. The cooking time may vary by oven, but I roast them for 12-15 minutes.

Drizzle the glaze: Pour over the balsamic glaze while warm.

Serve and Enjoy: Tips for serving them warm as a side dish or snack.

Tips for Perfectly Roasted Kalettes

Dry the Kalettes Completely: After washing the kale sprouts, pat them down dry with a paper towel. This will ensure that they roast instead of steaming.

Spread Them Out: Avoid overcrowding the sheet pan/baking sheet by arranging the kalettes in a single layer. This will help with them become crispy.

Roasting Temperature: The ideal oven temperature for crispy vegetables without burning is 425F.

Experiment with Seasonings: Feel free to add variety to your roasted kale sprouts by using lemon zest, chili flakes, or nutritional yeast.

What to Serve Kalettes With

• Pair with a main protein such as roasted chicken, CrockPot beef roast, or grilled salmon.
• Sides that work with this dish are rice, quinoa, or roast potatoes (like these pesto potatoes).
• Roast kalettes are so versatile, that you can serve them as a side dish for holiday dinners or weeknight meals. They’re easy to dress up or keep simple.
• Add to salads or grain bowls for an extra crunchy topping, they would be perfect in these turkey harvest salad bowls.

Storage Tips

You can store the cooked kalettes in an air tight container in the fridge for 3-4 days.

They are better fresh as they do get soft in the fridge.

Roasted kalettes are a fantastic addition to your meal plan because they’re easy to prepare, packed with flavor, and an overall healthy side dish to your dinners.

Try experimenting with different seasonings to make these roasted kalettes your own. Whether you add garlic, paprika, or a drizzle of balsamic, the options are endless. Let me know in the comments how you enjoyed them!