Roasted Kale & Carrots

This double dose of vegis is a great combination of sweet carrots and earthy kale - roasted and delicious.
Recipe courtesy of Chef Linda Duggan


  • 2 pounds carrots - peeled
  • 3 tablespoons olive oil
  • Salt and pepper - to taste
  • ½ of a (9oz) bag of Olivia’s Organics Chopped Kale


  • Preheat oven to 400 degrees F.
  • Depending on size, slice the carrots in half long ways and then cut into halves or threes.  Place carrots on a large sheet pan and toss well with the olive oil and season with salt and pepper. Roast in oven for 30 minutes. 
  • Remove from oven and add the kale, tossing the greens with the carrots and olive oil.  Return to the oven for another 15 minutes stirring twice.

Categories: Kale, Side