Sheet Tray Carrots and Kale with Pepper Jelly Chevre
This side dish is light and bright and pairs well with a bowl of beans, grilled meat or a poached egg.
Ingredients
1-2 bags carrots, washed and cut into long pieces
1 bag curly kale
1 tsp fennel seed (optional)
1 lemon, sliced into thin circles
8 oz marinated goat cheese with pepper jelly
Method
- Heat oven to 400 F
- Toss the carrots in a big glug of olive oil seasoning with salt and fennel seed
- Transfer to a baking dish and bake until the carrots are tender and starting to caramelize
- Toss the kale and lemons in another glug of olive oil, then scatter all over the carrots and bake for an additional 15 min or until they begin to crisp
- Remove from the oven and top with dots of the marinated goat cheese
