Brussels & Kale Recipe
Make Brussels & Kale Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning
Garnish (optional)
Method
Preparation
Prepare the vegetables
Wash and trim the Brussels sprouts by cutting off the stem end and removing any yellow leaves. Slice them in half lengthwise. Rinse the kale and remove the tough stems, tearing the leaves into bite-sized pieces. Peel and finely chop the garlic cloves and dice the red onion.
Preheat the oven
Preheat your oven to 200°C (400°F) to prepare for roasting the vegetables.
Cooking
Toss the vegetables
In a large bowl, combine the halved Brussels sprouts, torn kale, chopped garlic, and diced red onion. Drizzle with olive oil and sprinkle with salt and black pepper. Toss well to ensure all the vegetables are evenly coated.
Roast the vegetables
Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy, and the kale is crispy yet tender.
Add balsamic vinegar
Remove the baking sheet from the oven and drizzle the roasted vegetables with balsamic vinegar. Toss gently to combine.
Serving
Garnish and serve
If desired, sprinkle the roasted Brussels and kale with grated Parmesan cheese and chili flakes for an added kick. Serve warm as a side dish or a light main course.