Roasted Carrots and Baby Kale

This "salad" pairs well with any sort of grilled meat or fish, on it's own, or with several pieces of fresh mozzarella

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2 bunches carrots, scrubbed but left whole
1/2 tsp chili flakes (optional)
1/4 cup balsamic vinegar
1 tbsp brown sugar
1/2 tsp salt
1/4 cup olive oil
1 bag baby kale
1/2 cup pecans or hazelnuts, toasted and roughly chopped


  1. Heat oven to 400F
  2. Toss the carrots with a glug of olive oil, salt, and chili flakes
  3. Transfer to a baking sheet and roast until the carrots are deeply caramelized and tender
  4. Meanwhile combine the vinegar, brown sugar, salt and olive oil
  5. When the carrots are done, remove from the oven and combine with the baby kale
  6. Transfer to a serving platter, drizzle liberally with the dressing
  7. Finish by scattering the pecans all over