Both kale and Brussels sprouts<\/a> are cruciferous vegetables, and since Kalettes are a hybrid of the two, they also fall into this category. Cruciferous veggies in general are packed with nutrition and health benefits—from lowering inflammation and fighting cancer to reducing heart disease risk and boosting bone health. According to the USDA<\/a>, Kalettes are rich in vitamin K and vitamin C. They also offer some protein, fiber, calcium, iron, vitamin B6 and vitamin A.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What can I serve with roasted Kalettes?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Serve this simple side dish with pasta, such as Burrata Pasta with Cherry Tomatoes & Spinach<\/a>, Super Green Pasta<\/a>, Linguine with Creamy Mushroom Sauce<\/a> or Spinach Ravioli with Artichokes & Olives<\/a> and a side salad to round out the meal.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What is the best technique for roasting Kalettes?",
"acceptedAnswer": {
"@type": "Answer",
"text": " The best technique for roasting vegetables<\/a> like Kalettes is to roast them at higher temperatures so that the natural sugars caramelize. For perfectly roasted Kalettes that are browned and crisp on the outside and tender on the inside, roast them at 475°F in the lower third of your oven. The lower third of the oven is hotter and helps promote browning. The Kalettes will roast quickly at this temperature, and only take about 10 minutes or so until they're tender and browned.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What do Kalettes taste like?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Kalettes taste like a cross between kale and Brussels sprouts, but milder in flavor and less bitter. They are slightly sweet and nutty. The whole Kalette is edible, from the tender-crisp base to the leafy top. Besides roasting, you can steam, sauté or grill Kalettes. They can also be thinly sliced and eaten raw in salads.<\/p>"
}
}
]
} ] }
]