Sometimes veggies take the culinary world by storm. Such has been the case with both kale and Brussels sprouts. And now, we welcome a new hybrid of these two trendy veggies. Called kalettes or kale sprouts, they’re a perfect blend of these two nutrition powerhouses. Since they’re two of my favorites, I was thrilled to find some kale sprouts at Trader Joe’s this weekend.
I found the following description of kalettes (trademarked) on their website, kalettes.com. “Kalettes are the product of 15 years of hard work and dedication (using traditional breeding techniques) from the British vegetable seed house Tozer Seeds. Kalettes are a non-GMO vegetable developed through traditional hybridization and not genetic modification. Known as Flower Sprouts in the U.K., this delicious vegetable has now made its way across the pond and is called Kalettes in North America.”
What I found at Trader Joe’s this weekend were called kale sprouts. On the package, they’re also described as a cross between kale and Brussels sprouts. While I found numerous recipes online, I decided to try my favorite, simple way to roast both kale and Brussels sprouts. I simply washed, dried, cut in half and added olive oil, pepper and fresh garlic, massaging into all the leaves. I then put them in a single layer on parchment paper and roasted in a preheated oven at 425 degrees F. for 10 minutes. After taking them out of the oven, I sprinkled with a small amount of sea salt. Yes, they tasted great!
They’re a delicious blend of all I love about roasted kale and Brussels sprouts. Nutritionally, one cup has only 50 calories, 7 grams of carbohydrate, 5 grams of fiber and 4 grams of protein. They’re low sodium, rich in both Vitamins C and A and a good source of both calcium and iron. I highly recommend them as a nutrient-rich, delicious, low calorie veggie to eat to your heart’s content.