Trim the flower sprout ends and halve the larger sprouts. Small ones can stay whole.
Place in a mixing bowl and add the olive oil. Toss to combine.
Transfer kalettes to a sheet pan placing those halved with the cut facing down.
Bake in the preheated oven at 210°C (410°F) for 15 minutes, until crisp.
As the kalettes bake, warm a small pan and add the pine nuts. Toast the pine nuts on medium-high heat for 4-5 minutes stirring constantly to make sure the heat is distributed evenly.
When the kalettes are ready, transfer to a serving bowl. Top with salt flakes and toasted pine nuts.
Notes
Fresh out of the oven the flower sprouts are crispy. You can serve them warm and crispy, or let them cool and serve later, but they will lose the crispiness.Nutrition information is just an estimate based on a suggested serving size.