Ingredients
Vegetables
- 150 g flower sprouts (kalettes)
Nuts and Oils
- 25 g pine nuts
- 2 tbsp olive oil
Seasoning
- Salt flakes, to taste
Instructions
- Preheat the oven. Set your oven to 200°C (400°F) to warm up while preparing the ingredients, ensuring it reaches the proper temperature for roasting the sprouts and pine nuts.
- Prepare the flower sprouts. Rinse the flower sprouts thoroughly under cold water to remove any dirt. Shake off excess water and pat them dry with a kitchen towel. Trim any tough ends if necessary.
- Toss with olive oil and salt. Place the flower sprouts in a mixing bowl, drizzle with 2 tablespoons of olive oil, and sprinkle with salt flakes. Toss everything together so the sprouts are evenly coated.
- Arrange the ingredients on a baking tray. Spread the coated flower sprouts out in a single layer on a baking sheet. Scatter the pine nuts evenly over the sprouts to allow them to toast alongside.
- Roast in the oven. Place the tray in the preheated oven and roast for 15 to 20 minutes. Toss halfway through cooking to ensure even roasting. The sprouts should be tender with some caramelized edges, and the pine nuts golden and toasted.
- Serve warm. Remove from the oven and transfer to a serving dish. Optionally, season with extra salt flakes to taste before serving. Enjoy your healthy and flavorful roasted flower sprouts as a side or snack.
Notes
- Ensure the flower sprouts are well dried before roasting to get crispy edges.
- You can substitute pine nuts with chopped walnuts or almonds for a different crunch.
- Adjust salt level according to taste, and consider adding a squeeze of lemon juice for extra brightness.
- Roasting time may vary slightly depending on your oven and size of the sprouts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
- Diet: Vegetarian
