Time: 50 min.
Complexity: easily
Servings: 6 - 8

This side dish packs a punch, while still boasting a superb flavor. The combination of Brussels sprouts and kale offers plenty of fiber, vitamins, minerals, and richness, perfectly complementing the meaty main course. And the Parmesan, lemon, and pecans imbue the vegetables with a unique bouquet of flavors. Since roasting times for Brussels sprouts and kale vary greatly, they are cooked separately and then combined with the other ingredients in a single dish.

Ingredients:

• 0.7 kg Brussels sprouts, trimmed
• 1/4 cup olive oil
• 0.5 cups grated Parmesan + a piece of Parmesan to shave into the salad
• 1 bunch kale, torn into large pieces
• Zest of 1 lemon
• 1/2 cup pecan halves, toasted and chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Brussels sprouts, kale, Parmesan cheese, pecans

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Preparation:

Step 1
• Preheat oven to 200°C.
  
  Shred the Brussels sprouts very finely. Toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Bake, shaking the pan a couple of times during baking, until the sprouts are golden brown in spots and tender, about 30 minutes. Transfer to a bowl, toss with grated Parmesan, and set aside.
Step 2
• Toss the kale with the remaining 2 tablespoons olive oil on a baking sheet. Roast until the leaves are tender, crisp around the edges, and lightly toasted, about 10 minutes, then toss the kale with the Brussels sprouts. Before serving, sprinkle with lemon zest, coarsely grated Parmesan, and chopped pecans. Serve with turkey.

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