Grilled Kalettes with Grapes and Pistachios

I assume you're wondering what these adorable little veggies are. They're kalettes, i.e. the most wonderful hybrid of brussel sprouts and kale. They're beautiful, delicious, easy to prepare, unique, and the perfect side dish for fall meals.


My mom grows kalettes in her garden every year and I absolutely adore them. They're a delightful mixture of two of my favorite veggies; I'd say they taste more like kale but have a brussel sprout shape. Aren't they just the cutest little things you've ever seen?

Kalettes are just so special! My mom works really hard on them, and they have such a unique, beautiful shape and color. Because of this, I always try to prepare them simply so that they're undoubtedly the star of the show. After a lot of experimentation, I've discovered that a quick char on the grill is definitely the way to go- it adds some flavor, helps them get tender, and brings out their purple and green colors, but doesn't cause them to lose their shape or vibrance.


The other benefit of treating the kalettes really simply is that this dish comes together in a flash! You can make the entire thing in ten minutes, which makes it a very easy side to add to any fall meal, or maybe even Thanksgiving.

The kalettes themselves are just charred and grilled with oil, salt, and pepper. No need to mess with something that's so perfect on its own! I've paired them with juicy red grapes (which echo the purple color of the kalette stems) and crunchy pistachios (which echo the green kalette tops), yielding a simple yet lovely combination of flavors and textures. Finish it off with a maple-tahini drizzle and you have yourself a show-stopping side dish.


The maple-tahini drizzle I've developed here is pure magic. You're all now probably very familiar with my immense love of Seeds of Collaboration tahini, which is undoubtedly the most creamy, luscious tahini on the market. Please get yourself some and use it in all your sweet and savory creations (search "tahini" on this blog for about a million ideas). If you use the code ROGUE at check-out you'll save yourself 20%!


I hope you can get your hands on these adorable, delicious, festive little veggies. I of course find all fruits and veggies very beautiful, but kalettes truly awe me. They're like tiny bite-sized, frilly bunches of kale whose leaves crisp up perfectly on a hot grill.

I'm a firm believer that greens make every meal better, including Thanksgiving! If you don't have anything green on your menu yet, definitely consider these; they're easy and so special.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

At the risk of stating the obvious, brussel sprouts (and their relatives) are my greatest love. Check out these Orange Jalapeno Brussel Sprouts, which are a fun appetizer or side dish to go with Mexican-inspired fare.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 3-4 c kalettes
  • Oil of choice for grilling
  • Generous salt and pepper
  • 0.25 c tahini. Seeds of Collaboration always!! Remember to use the code ROGUE to get 20% off your entire order.
  • 1 tbsp maple syrup
  • Big handful of red grapes
  • Small handful of pistachios

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Trim the woody part of the stems off the kalettes (but don't trim too far, otherwise they'll fall apart).
  2. On a well-oiled veggie grilling basket or indoor grill pan, grill the kalettes for a couple minutes on each side. You want them to be lightly charred and tender, but still holding their adorable shape.
  3. Salt and pepper both sides of the kalettes generously as they're cooking.
  4. While the kalettes cook, mix together the tahini and maple syrup, plus another dash of salt. Taste it and adjust as you see fit. You can always add a little dash of water if you need to thin it out more in order to achieve a consistency that you can drizzle.
  5. Cut the grapes into halves or quarters.
  6. When the kalettes are lightly charred, place them on a serving platter. Add the grape halves and pistachios. Finish it off with a big drizzle of the maple-tahini sauce, and serve extra sauce on the side for dipping.

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