Twin Springs Fruit Farm

Onion and Blue Cheese Roasted Kalettes

Onion and Blue Cheese Roasted Kalettes
  • ½ lb. TSFF Kalettes
  • ⅛ cup crumbled blue cheese
  • 1 medium TSFF Stanley onion - diced
  • 4 Tbs. Olive oil, divided
  • 1 tsp. dried Thyme
  • 2 Tbs balsamic vinegar
  • Sea salt and freshly ground black pepper
  1. Preheat your oven to 425F
  2. In a medium pan, heat 1½ Tbs. olive oil, then add the onions; sauté for around 5 minutes; then lower the heat to medium-low, and let the onions sauté for another 10 minutes, while stirring occasionally.
  3. Place the kalettes on a rimmed baking sheet, and sprinkle with the rest of the olive oil, as well as the thyme and balsamic vinegar, plus the salt and pepper to taste. Spread the cooked onion over top, then stir the kalettes around a bit to evenly coat them.
  4. Roast the kalettes for about 10 minutes (or more), but take care not to char the flower sprouts, as they may become bitter.
  5. Sprinkle blue cheese over the mixture.