Recipe courtesy of Ree Drummond
Roasted Brussels Sprouts and Kale
Total:
50 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.

Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Food Network Kitchen

Roasted Brussels Sprouts

Recipe courtesy of George Duran

Brussels Sprouts with Pancetta

Recipe courtesy of Giada De Laurentiis

Brussels Sprout Salad

Recipe courtesy of Jamie Deen

Brussels Sprouts Slaw

Recipe courtesy of Tiffani Thiessen

Roasted Beets

Recipe courtesy of Ina Garten

Kale Soup

Recipe courtesy of Trisha Yearwood

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking