Roasted Kale and Brussel Sprouts. Transfer to a bowl, stir in the grated Parmesan and set aside. Remove to paper towels with a slotted spoon; reserve drippings in pan. Here's an easy recipe for these special little sprouts-Balsamic Roasted Kale Sprouts with Shaved Parmesan.

Meanwhile, in the same bowl, toss in your chopped kale and repeat the process with olive oil, salt and pepper. Toss well to coat the leaves with olive oil. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. You can cook Roasted Kale and Brussel Sprouts using 6 ingredients and 2 steps. Here is how you cook it.

Ingredients of Roasted Kale and Brussel Sprouts

1. It's 12 ounces of frozen brussel sprouts.
2. It's 1 pound of chopped frozen kale.
3. Prepare 2/3 of chopped smoked ham.
4. Prepare 1/3 stick of butter divided 11 times.
5. You need To taste of salt.
6. Prepare 1/2 cup of finely shredded Parmesan cheese.

To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. What you'll need to make a Kale and Brussels Sprouts Salad. How to make a Kale and Brussels Sprouts Salad. Remove the kale leaves from the tough center ribs.

Roasted Kale and Brussel Sprouts step by step

1. Slice the Brussel sprouts into half. Lay into a pan. Preheat convection oven 400 degrees Fahrenheit. Season the top with salt..
2. Chop the ham divide the butter into thin pat's. Add them on top. Place in the oven for 35 minutes. Serve I hope you enjoy!!!.

Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Slicing or shaving raw sprouts keeps them firm enough to stand up to dressings for days in the fridge. Plus, roasted sprouts taste delicious in salads, too, hot or cold. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!