Roasted Kale Sprouts
4-6 servings
A number of people chimed in, letting me know that these were referred to as kale sprouts, lollypop kale, kale-brussels sprouts, flower sprouts, and petit vert (プチベール), in Japan. They’re best cooked until the outsides are crisp, but tender inside. For those who like kale chips, they could be cooked until completely crisp throughout, although they are messy to eat.I can’t say where you can get kale sprouts where you live, and I was surprised to find them in Paris! Trader Joe’s in the U.S. sometimes carries them, but you may need to do a little searching at your local greenmarket, farmers’ market, or well-stocked grocery store, to find them.Variations include a sprinkling of Parmesan before or after roasting, a couple of cloves of finely chopped garlic, or red pepper flakes, to add a little heat. I’ve linked to some recipes and ideas after the basic recipe. Feel free to leave other ideas in the comments.
1 pound (455g) kale sprouts, rinsed and spun dry
2 1/2 tablespoons olive oil
sea salt
freshly ground black pepper
1. Preheat the oven to 450ºF (230ºC).
2. Trim any tough ends off the kale sprouts and spread them over a baking sheet, or in a gratin dish (or two), in an even layer. They can be touching as they’ll shrink when roasted.
3. Drizzle the olive oil over the sprouts and season lightly with salt and pepper. Roast the kale sprouts in the oven on the lower third of the oven, turning them over on the baking sheet midway during baking, until they are cooked through and crisp on the outside, about 10 to 12 minutes, depending on the sprouts. (Large ones may take longer.) I like them so they are tender inside, crisp outside.
4. Remove from oven and serve warm.

Serving: Although delicious on their own as a side dish, the kale sprouts are great served with a whole grain salad, such as one made with wheat berries, or alongside roasted meats or vegetables. One batch I made was served alongside sautéed fish filets with crumbled crisp bacon over the top.