Easy Roasted Carrots and Crispy Kale
Updated Nov. 9, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ pound fresh kale
- 3tablespoons olive oil
- Salt and black pepper
- 1pound carrots
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
158 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 3 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
Remove and discard the fibrous kale stems, then thinly slice the leaves and place in a large bowl. (You should have about 6 lightly packed cups.) Drizzle in 2 tablespoons oil and add a sprinkle of salt and pepper. Use your hands to massage the oil into the kale, then set the bowl aside while you prepare the carrots.
- Step 3
Peel the carrots then slice them on the bias into 1-inch pieces and place on a large rimmed baking sheet. Drizzle with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Toss the carrots to evenly coat, then spread them in a single layer on the baking sheet.
- Step 4
Bake for 15 minutes or until the carrots start to caramelize on one side.
- Step 5
Flip the carrots and push them to one side of the pan, then spread the kale on the other side. Bake for 10 more minutes, then gently stir the kale. Return the pan to the oven for 5 to 10 more minutes or until the kale is crisp in parts and charred in some spots.
- Step 6
To serve, stir the kale and carrots together, spoon them onto a serving plate, then squeeze the lemon over top.
Private Notes
Comments
This dish was a big hit at our traditional Thanksgiving dinner, loved by adults and toddlers alike! I incorporated Brussels sprouts, which I put in to roast 5-10 minutes ahead of the carrots. Also I used curly kale, and loved how the curly edges added to the crispiness. It’s the texture of the kale that makes this dish stand out.
How many doe this serve?????
Made this for our big family Christmas and it was a big hit after some additions. It tasted a bit bland so I made a quick dressing with olive oil, lemon juice and a little bit of maple syrup. It was just enough to take it over the top. I had to make it in advance and travel with it, so I let the veggies cool, threw the kale on top of the carrots for travel. I put it back in the oven for 10 min to warm it up before dressing, mixing and serving.
Very good. I served this with Melissa Clark’s One-Pot Spiced Turkey - a nice combo.
I am deeply troubled that my new craving is now roasted kale and carrots, due to this recipe. That's right: These veggies are better than junk food. It ain't right.
Followed the recipe but added pomegranate seeds. Big hit!