| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus a chunk of Parmesan, for shaving
- 1 bunch curly kale, torn into large pieces
- Zest of 1 lemon
- 1/2 cup pecan halves, toasted and chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 255 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 8 mg |
| Sodium | 434 mg |
Reviews
I’m late to the party on roasted Brussels and kale but this was a home run! The only thing I changed was I used thinly sliced Brussels sprouts that are available prepackaged at most groceries and same with chopped kale. Did a thin drizzle of olive oil on both, and salt and pepper. Roasted at 400 for 20 minutes and they were crispy and delicious. You can also add thinly sliced shallots to enhance. Finished it with the parmesan, lemon and pecans and the family raved! Even the picky eaters!
Follow the original instructions if your Brussels sprouts are bigger, like halved, but the thinner they are the less cooking time!
This recipe was surprisingly good. I had an abundance of brussels sprouts and curly kale — both ingredients we love — and was looking for something different. Made per recipe, no changes. Will make again, maybe next time throw in handful raisins before serving to add a bit of sweetness, not they’re not needed, just a nod to my husband’s taste buds. Give this recipe a try —-
Made it exactly as suggested. Came out perfectly! My family’s new favorite version of Brussels sprouts!
Love this recipe. I made without the lemon and pecans and was still delicious, especially right after the kale cane out of the oven.
So good, I don’t even use the lemon or pecans when I don’t have them and it’s still amazing.. One of my husband’s favorites!!
This was delicious! The roasted veggies and pecans add a lovely nutty flavor and the lemon zest adds a touch of brightness. No dressing needed. Will definitely be making again!
Made this for Christmas, but left out the lemon and pecans. Neighbors love it, DELICIOUS!!! Will be making this more often. Thank you!
This recipe was excellent! Ree’s food is always delicious, but we had some reservations about the fact that this dish had no “dressing” per se. We followed the directions exactly and it turned out to be DELICIOUS!