Roasted Kalettes with Garlic Parmesan Dip
Roasted Kalettes with Garlic Parmesan Dip are kalettes roasted until crispy, and served with a creamy, light garlic parmesan dip. They’re completely addictive!
I just recently discovered Kalettes from an article in Food Network Magazine in early 2014, and I was lucky enough to get my hands on some. I had luck finding them at Trader Joe’s in the fall, and now I’ve been finding them regularly at a nearby Whole Foods.
Thank goodness, because I’m completely obsessed with these Roasted Kalettes!
If you haven’t heard about kalettes yet, they are a brussels sprout – kale hybrid. If you love brussels sprouts and kale the way I do, you’ll absolutely love these.
And they’re kinda pretty, too!
The kalettes in these photos don’t show the huge leaves they often have…these are from the batch I got in November. The brand I’ve been finding at Whole Food are even darker green with gigantic leaves on some…perfect for making crispy kale-style chips.
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 these roasted 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 roasted kalettes are gonna go fast. I speak from experience. 🙂
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.
And here are some more brussels sprouts and kale recipes for you!
How to Cook Kalettes by Le Coin de Mel
For the kalettes:
- 1 1/2 tablespoons extra virgin olive oil
- (1) 6 ounce bag kalettes, halved if large, left whole if small
- salt and pepper, to taste
For the dip:
- 1/2 cup plain Greek yogurt (I used 2%)
- 1/4 cup Vegenaise or mayo*
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- pinch cayenne pepper
- 1/2 cup finely grated parmesan
- salt and pepper, to taste
Prepare the kalettes:
- 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.
Prepare the dip:
- 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!
- *I use Vegenaise as I prefer it to mayo, but whatever mayo you have on hand may be substituted.
- Any type of fresh veggies are great with this dip as well!
Amount Per Serving: Calories: 209Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 14mgSodium: 462mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 7g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.