Ingredients

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

Preparation

Step 1
Preheat oven to 400°F.

Step 2
Remove and discard the tough kale stems.
Thinly slice the kale leaves and place in a large bowl (you should have ~6 lightly packed cups).
Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Massage the kale with your hands until well coated. Set aside.

Step 3
Peel the carrots and slice them on the bias into 1-inch pieces.
Place them on a large rimmed baking sheet.
Drizzle with the remaining 1 tablespoon of olive oil, season with salt and pepper, and toss to coat.
Spread in a single layer.

Step 4
Roast carrots for 15 minutes, until they begin to caramelize on one side.

Step 5
Flip the carrots and push them to one side of the pan.
Spread the kale on the other side.
Bake for 10 more minutes, then stir the kale gently.
Return to the oven for 5 to 10 more minutes, until kale is crisp in spots and slightly charred.

Step 6
Stir the roasted carrots and kale together, transfer to a serving plate, and finish with a squeeze of lemon.

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