Crispy baked kalettes
Kalettes are a fairly new vegetable - its a hybrid of Brussels sprouts and kale. The result is a small, frilly bite sized kale-like thing. Very tasty and easy to prepare.
This is the simplest way to cook them - just with a drizzle of oil and sweet soy sauce. They come out sweet, salty, sticky and crispy. You can add them at the end of a stir-fry or in a warm salad or a side dish for your Sunday roast.
1 Tbsp olive oil
1 Tbsp sweet soy sauce
Rinse and drain the kalettes to remove any trapped bits of mud or grit. Transfer them to a large baking sheet and drizzle over the oil and soy sauce. Toss them in the sauces to get them all coated and then pop them in a pre-heated oven at 180 degrees C for 5-10 minutes (depending on how crispy you want them)
If you don't have sweet soy sauce, just use normal soy. The result won't be sticky and sweet but will still taste great!
Try adding other combos - olive oil and smoke paprika, maybe try a dash of sesame oil with the olive oil, throw in some seasme seeds or chilli flakes.