roasted kalettes

6 cups kalettes sprouts cut in half

2 tbsp olive oil or try avocado oil!

1/4 cup bread crumbs – panko if you don’t have fresh. (for fresh, pulse day old artisan bread in a food processor)

1/4 cup parmesan reggiano

1/4 tsp salt

1/4 tsp pepper

1. Preheat oven to 450°F.
2. Combine all ingredients in a large bowl and coat evenly. Spread in an even layer on a large, rimmed baking sheet covered with parchment paper.
3. Roast for 10 minutes.
4. Devour.