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