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Salad, Vegetable or Pasta Topper – Roasted Parmesan Kale Sprouts

Posted By Cristina for Teenie Cakes On In Appetizers, Small Plates & Snacks,Dressings, Condiments & Jams,Side Dishes | Comments Disabled

Salad & Vegetable Topper - Roasted Parmesan Kale Sprouts

Salad, Vegetable or Pasta Topper – Roasted Parmesan Kale Sprouts
Ingredients
  • 5.5 ounces kale sprouts, rinsed, wilted leaves removed, cut in half from top to bottom
  • 1 tablespoon extra virgin olive oil (see note)
  • 1½ tablespoons Parmesan cheese
  • Coarse Sea Salt and freshly ground pepper to taste (optional)
Method
  1. Preheat oven to 275°F. Line a rimmed baking sheet with a silicone mat.
  2. In a large bowl add the kale sprouts and drizzle the olive oil on top. Toss to evenly coat.
  3. Sprinkle the Parmesan and optional sea salt & pepper. Toss to coat.
  4. Transfer to a prepared baking sheet and bake until crisp, rotating the pan and turning leaves halfway through baking time, about 20-25 minutes.
  5. Remove from baking sheet when slightly cool.
  6. Use as salad vegetable or pasta topping; serve as part of a bed of greens with fish or as part of an appetizer with cheeses and wine! © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • Note about the olive oil: Optional to use an infused olive oil to compliment the rest of your meal like garlic, herbed or citrus infused EVOO.