Roasted kale and broccoli recipe
Florets of crisp broccoli and caramelised curly kale are topped with flaked almonds in this simple recipe
See method- Serves 6
- 5 mins to prepare and 20 mins to cook
- 125 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 head of broccoli (about 500g), cut into small florets
- 1 tbsp vegetable oil
- 180g pack curly kale
- 15g flaked almonds
- 40g unsalted butter
- 2 garlic cloves, finely chopped
- 6 thyme sprigs, leaves picked
Each serving contains
- Energy
- 520kJ 125.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 3.6gProtein 5.3gFibre 3.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli on a baking sheet and toss with half the oil; season. Roast for 20 mins.
- Meanwhile, put the kale on a separate baking sheet and toss with the remaining oil; season. Put in the oven for the last 8 mins of the broccoli’s cooking time to crisp. Transfer the kale and broccoli to a serving dish and set aside.
- Heat a small frying pan over a high heat and toast the almonds for 1-2 mins until golden. Transfer to a bowl, lightly crush and set aside. Add the butter to the pan and melt over a low heat, then cook for 4-5 mins until the butter turns golden. Add the garlic and thyme and remove from the heat. Pour over the roasted veg and scatter with the almonds.
- See more Christmas side dishes
