There’s something about roasting brassicas like kale, cauliflower and brussels sprouts that makes them really, really yummy.
Kale goes crispy all over, kind of a super-healthy version of crisps (potato chips), whilst cauliflower and sprouts become soft with browned scrunchy bits here and there.
I think even people that aren’t big fans of these veg would like them cooked this way.
You can roast cauliflower and sprouts together. Cut the cauliflower into florets and trim the sprouts and cut them in half. It doesn’t matter if some of the little leaves come off the sprouts, you can roast those too. Put the veg in a single layer, in a large roasting tin, drizzle with olive oil and sprinkle with salt. Toss to coat the veg evenly. Roast in a hot, preheated oven, 200 to 220C (400-450F), stirring occasionally, until soft with browned scrunchy bits, about 20 to 30 minutes.
For kale, remove the hard centre stalk. You can either roast the big pieces as is, or chop it up. I think it’s easier to roast big pieces, but the supermarkets here normally sell pre-chopped kale. If using large pieces, brush them on both sides with olive oil, then arrange in a single layer on a shallow roasting tray and sprinkle with salt. For chopped up pieces, put kale into a bowl, drizzle with olive oil, then use your hands to evenly distribute the oil. Spread onto a roasting tray in a single layer and sprinkle with salt.
Roast kale in a hot preheated oven until crispy. Check it every few minutes, and remove the crispy bits as they are ready. Watch it closely as it goes very quickly from “crispy” to “burned”.
Eat and feel very virtuous!