Baked Brussels Sprouts with Kale
by Editorial Staff
The usefulness of this side dish is off the scale, while the taste remains at its best. A mixture of Brussels sprouts and kale is a lot of fiber, vitamins, trace elements, and juiciness that perfectly complement the main meat dish. Parmesan, lemon, and pecans fill the vegetables with a unique bouquet of flavors. Since the baking times of Brussels sprouts and kale vary greatly, they are cooked separately and then mixed together with the rest of the ingredients on the same dish.
Cook: 50 minutes
Servings: 8
Ingredients
- 0.7 kg. Brussels sprouts, trimmed
- 1/4 Art. olive oil
- 0.5 tablespoon. grated parmesan + a piece of parmesan to scold into a salad
- 1 bunch kale, tear into large chunks
- Zest of 1 lemon
- 0.5 tablespoon. halved pecans, toasted and chopped
Directions
- Preheat oven to 200 ° C. Chops the Brussels sprouts very thinly. Mix with 2 tbsp olive oil, salt, and pepper to taste.
- Bake, shaking the baking sheet a couple of times during baking until the cabbage is browned in places and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan, and set aside.
- On a baking sheet, combine the kale with the remaining 2 tbsp olive oil. Bake until the leaves are soft, crispy at the edges, and lightly toasted, about 10 minutes, then toss the kale with the Brussels sprouts.
- Sprinkle with lemon zest, coarse parmesan flakes, and chopped pecans before serving. Serve with the turkey.
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