2 pounds carrots, cleaned and chopped into 1 inch chunks
2 medium parsnips, peeled and sliced on a bias into 1-inch-long pieces
3 tablespoons extra-virgin olive oil, divided
Zest and juice of 1 medium lemon
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 fresh rosemary sprigs
1 pinch dried red pepper flakes
2 small garlic cloves, very finely chopped
1 bunch kale–tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons
Preheat the oven to 425°. In a large bowl, add the carrots, parsnips, 1½ tablespoons of olive oil, the lemon zest, 1 teaspoon of salt and ½ teaspoon of pepper and toss to combine. Turn the vegetables out onto a rimmed baking sheet. Tuck the rosemary sprigs among the vegetables, sprinkle with the red pepper flakes and roast until the vegetables begin to brown around the edges, 20 to 25 minutes. Reduce the oven temperature to 325° and continue to roast the vegetables until they are tender, about 15 minutes longer. Remove the baking sheet from the oven and discard the rosemary sprigs.
In a small bowl, whisk together the remaining 1½ tablespoons of olive oil, the lemon juice, garlic, the remaining 1 teaspoon of salt and the ½ teaspoon of pepper. Add half of this vinaigrette to a large bowl along with the kale ribbons. Use your hands to massage the kale until it becomes slightly brighter in color, 2 to 3 minutes.
To the kale ribbons, add the roasted carrots and parsnips and the remaining vinaigrette. Toss to combine and serve.
Recipe adapted from tastingtable.com