Crispy Roasted Kalettes with Light Garlic Parmesan Dip are kalettes roasted until caramelized and crispy, and served with a creamy garlic parmesan Greek yogurt dip. This is one veggie dish that you won’t be able to stop eating!
I hope you know what kalettes are, and that maybe you’ve already tried them so you know what I’m talking about here. Somebody please?? Kalettes are fairly new on the scene — I didn’t hear about them until I read an article in Food Network Magazine in early 2014, I believe, and I knew I had to get my hands on some. I had luck finding them at Trader Joe’s in the fall, and I’ve found them regularly at a nearby Whole Foods. #thankyouwholefoods
Kalettes are a brussels sprout-kale hybrid, so if you’re a brussels sprout, kale loving person like me, kalettes are going to knock your socks off. 🙂 If you need more info on these visit they’re official website here. I haven’t been compensated to promote kalettes — I just get pretty excited when something this good is healthy!
And they’re kinda pretty, too! The ones in these photos don’t show the huge leaves they often have…these are from the batch I got in November. The kalette brand I’ve been finding at Whole Food are even darker green with gigantic leaves on some…perfect for making crispy kale-style chips.
Back in November, I posted my Hasselback Sweet Potatoes 3 Ways, which happened to be the first time I’d roasted kalettes. Holy moly, I couldn’t stop eating them! I was so excited, I Instagrammed the occasion. Basically, kalettes have a mild cabbage flavor like brussels sprouts, with robust, hearty green leaves like kale. Some are big, some are small, and when those big leaves get roasted in the oven, you’ve got instant kale chips. And the caramelized brussels sprout action is going on too. They’re highly addicting to say the least.
I’ll go so far as to say that I don’t need dip with kalettes at all — all they need is olive oil, salt and pepper, and they’re perfect. BUT, if you want to take them to the next level and make a full-fledged veggie snack or appetizer out of them, then serving them with dip is the right thing to do.
I don’t want to take anything away from this dip — it’s perfectly creamy and flavorful with garlic and freshly grated parmesan, and comes together in a whopping 5 minutes. You can whir it in a food processor if you want it nice and smooth, but I went the lazy route and just gave it a stir instead of whir. 😉
This dip is fabulous with carrots, celery, or pretty much any vegetable out there, and you’re going to need more veggies to serve with it because the kalettes are gonna go fast. I’m talking lightning speed. I speak from experience, you see. After this photo shoot, I ate half of them myself, then my youngest son came in the room and ate the rest — without dip! When you see kalettes, scoop up a bag — or maybe all of them. They’re addicting, but they’re an addiction of the very best kind.
So go on and find yourself some kalettes — ask whoever you need to ask at your supermarket. Tell them to order you a case! Then you’ll be falling in love with them just like me….and I guarantee you will. 🙂
And here are some more brussels sprouts and kale recipes for you!
- 1½ tablespoons extra virgin olive oil
- (1) 6 ounce bag kalettes, halved if large, left whole if small
- salt and pepper, to taste
- ½ cup plain Greek yogurt (I used 2%)
- ¼ cup Vegenaise or mayo*
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon onion powder
- ½ teaspoon Worcestershire sauce
- pinch cayenne pepper
- ½ cup finely grated parmesan
- salt and pepper, to taste
- Preheat the oven to 450 degrees. Place the kalettes on a large rimmed baking sheet and toss with the olive oil, salt and pepper.
- Roast on the middle rack of the oven for 8-10 minutes, or until caramelized and crispy.
- Place the Greek yogurt, Vegenaise, garlic, lemon juice, onion powder, Worcestershire sauce, and pinch of cayenne pepper in a medium bowl and stir to combine. Add the parmesan cheese and stir until incorporated. Taste the dip and add salt and pepper, as needed.
- Serve the kalettes warm with the dip and enjoy!
Any type of fresh veggies are great with this dip as well!
Recipe by Flavor the Moments.