Roasted Brussel Sprouts And Kale Recipe
In a large pot heat the olive oil over high heat.
Roasted brussel sprouts and kale recipe. Roast shaking the baking sheet a couple of times while cooking until the sprouts are browned in spots and tender about 30 minutes. Add the brussels sprouts and cook letting them sit for a bit in between stirs so the outsides brown up nicely in spots about 4 minutes. Cover and cook until brussels sprouts are tender 4 5 minutes.
Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Reduce the heat to medium add the garlic and saute until it colors slightly about 1 minute. Cook and stir until vegetables are crisp tender.
Repeat with the remaining 2 tablespoons of oil brussels sprouts and onion. Stir in the broth. Cook 1 minute longer.
Stir in the red pepper flakes and season with salt and pepper. Place the kale sprouts and the garlic cloves on a baking sheet. Slice the brussels sprouts very thin.
Add 2 tablespoons of the oil half the brussels sprouts and half the onion to the skillet. Transfer to a bowl stir in the grated parmesan and set aside. Stir in walnuts and vinegar.
Roast the kale sprouts in the oven on the lower third of the oven turning them over on the baking sheet midway during baking until they are cooked through and crisp on the outside about 10 to 12 minutes depending on the sprouts. Drizzle and toss with olive oil. Heat over medium high heat.