Rosemary & chilli kalettes with aioli
A traditional cross-pollination hybrid between Brussels sprouts and kale, they grow the same way as sprouts – but instead of mini cabbages, it’s kale-like florets that spring up on the stalk. When roasted you get a good textural mix of the just tender middle with the crispy outer leaves and each one is a perfect bite-sized snack. The herby chilli salt provides a punchy seasoning, and the pungent aioli is the perfect partner – you’ll wish you made double!
Cook's notes
Make sure you give the kalettes a good mix with the oil so as much of them as possible is covered; oil is a great facilitator of heat transfer in a harsh oven and allows them to crisp rather than burn.
Ingredients
- 2 rosemary stalks
- 1 tsp dried chilli flakes, or more to taste
- 2 tsp flaky sea salt
- 1 lemon
- 150ml good mayonnaise
- 1 garlic clove
- 250g kalettes
- olive oil
Method
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Step 1
Turn your oven to 200°C to preheat.
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Step 2
Meanwhile, strip the rosemary leaves from the stalks and add to a pestle along with the chilli flakes, salt and the zest from half the lemon. Grind with a pestle until the rosemary has broken down and everything is finely ground and aromatic. Alternatively, finely chop the rosemary, chilli and zest together on a board and muddle it together with the salt.
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Step 3
Finely chop the garlic clove and mix it into the mayonnaise.
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Step 4
Trim any tired looking end from the kalettes but keep them whole. If any kalettes are particularly large you can split them in half lengthways so that they all cook at the same speed. Thrown them onto a roasting tray and toss them with 2 tablespoons of olive oil. Pop them into the oven and roast them for 10 mins, turning halfway through until tender in the middle and crispy on the outer leaves.
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Step 5
When they are done season them generously with some of the salt and serve immediately with the aioli on the side for dipping.