Mar 5 - Berbere Roasted Kale Sprouts

If you thought roasted Brussels sprouts were a treat, you should definitely try its leafy cousin, kale sprouts. I received a supply of purple Kale sprouts from Melissa's Produce as part of a promotion and had plenty left over from the recipe I created for the purpose. These were tossed in a blend of Berbere (an Ethiopian spice blend) , olive oil and roasted peanuts. Roast on a baking sheet for 450 F for 20 minutes, and as tempting as it is to scarf the whole lot down, do take half a minute to drizzle some lemon before you tuck into them.


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