Roasted Carrots and Crispy Kale

Carrots get a head start in the oven, then share the pan with thinly sliced kale that roasts until crisp at the edges. It's a simple side for a bunch of carrots and kale from the market.

40 minutes

Ingredients

• ½ pound fresh kale
• 3 tablespoons olive oil, divided
• Salt and black pepper
• 1 pound carrots
• Lemon wedges, for serving

Instructions

1. Heat the oven to 400°F.
2. Strip the kale leaves from the tough stems and discard the stems. Slice the leaves thinly and put them in a large bowl; you should have about 6 lightly packed cups. Add 2 tablespoons of the oil and a sprinkle of salt and pepper, and rub the oil into the leaves with your hands. Set aside.
3. Peel the carrots and cut them on an angle into 1-inch pieces. Toss them on a large rimmed baking sheet with the remaining 1 tablespoon oil and some salt and pepper, then spread them in a single layer.
4. Roast for about 15 minutes, until the carrots are caramelized on the bottom.
5. Turn the carrots and push them to one side of the pan. Spread the kale over the open side and roast for 10 minutes.
6. Give the kale a gentle stir and roast for 5 to 10 minutes more, until it's crisp in places and charred in spots.
7. Toss the carrots and kale together, pile them on a serving plate and squeeze lemon over the top.

Adapted from Yossy Arefi, NYT Cooking.