‘Tis the season for brussel sprouts and kale. Think you don’t like these green veggies? Then you must give them a try roasted in the oven, where they transform into crispy delights. For the kale: break off large pieces and toss the hard center veins, drizzle with olive oil and kosher salt (don’t overdo it, keeping in mind that the kale shrinks), toss everything around with your hands and roast for about 15 minutes or so, tossing once. You want to make sure they are crisp and not chewy, yet not burnt. Get ready to eat a whole bunch of kale in one sitting. Seriously. Even my preschoolers love these.
For the brussel sprout chips: Cut off the base of the sprouts and pull off the leaves (this does take some time to do, but it’s not so bad if you have a little person helping you out, and I am lucky enough to have one of those little people who likes helping me in the kitchen). Drizzle with olive oil and kosher salt and toss everything around with your hands and roast for about 20 minutes or so, tossing a few times. Welcome to brussel sprout heaven!