Serves: 4 Prep: 10 min Bake: 30 min
6 carrots, sliced on the diagonal 1/4 inch thick
1 1/2 onions, chopped
1 pint grape tomatoes
1/3 cup plus 5 tablespoons extra-virgin olive oil
salt and pepper
2 trimmed ends from 1 loaf italian bread, cut into bite-size cubes
1 clove garlic, finely chopped
juice of 1 lemon
2 bunches kale, tough stems discarded and leaves thinly sliced
one 4-ounce log goat cheese, quartered crosswise
1. Preheat the oven to 425 degrees. On a rimmed baking sheet, toss the carrots, onions and tomatoes with 3 tablespoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 30 minutes. On a separate baking sheet, drizzle the bread cubes with 2 tablespoons olive oil, season with salt and pepper and toss. Bake until crisp, about 7 minutes.
2. Meanwhile, in a small bowl and using the back of a spoon, mash the garlic with a pinch of salt. Whick in the lemon juice, then slowly whisk in the remaining 1/3 cup olive oil; season with salt and pepper
3. In a large bowl, combine the kale and roasted vegetables and toss with the dressing. Divide among 4 plates and top each with smoe cruotons and a round of goat cheese
Oh this one was yummy. One of my favourites so far. The roasted vegetables smelled so good and it was so nice with the kale. The only problem with this one was the amount - 2 bunches is way too much kale. you know those big yellow Tupperware bowls? I had one of those full of kale. It ended up that there wasn't enough veggies to go with all the kale, but it was still good. I think that the vegetables were supposed to wilt and cook the kale a bit when you mixed them together, and we didn't end up with that effect because there was just so much. The next time I try it, I would definitely only go with one bunch of kale and save myself the trouble. I would also try to avoid setting off the smoke detector by making the croutons. At least I know it works!