Crispy Kale and Carrot Spears

Get a delicious and nutritious plate on your table in about 20 minutes. I like being able to cook all the ingredients at the same time — this is a ‘one-tray’ operation. The crispy kale adds a fun texture to the dish and the roasted lemon juice just brightens it all up!
Crispy Kale and Carrot Spears by Alejandra Schrader

Yield: 2 servings

Ingredients

  • 2 cups (packed) of kale, stems removed, coarsely chopped
  • 2 large carrots, cut into ¼” spears
  • 2 tbsp organic coconut oil, melted
  • Coarse sea salt
  • Freshly ground pepper
  • ½ fresh lemon
  • 1 tsp lemon zest

Preparation 

Crispy Kale and Carrot Spears by Alejandra Schrader

Pre-heat oven at 400°F

Arrange chopped kale and carrot spears on baking tray. Drizzle coconut oil and season with salt and pepper. Place the half lemon on a corner of the tray.

Bake for 18-20 min until kale is crispy, resembling chips. Remove from heat and transfer everything but the lemon onto a bowl. Wrap cheesecloth around lemon and drizzle juice over kale and carrots.  Toss to coat and serve immediately. Garnish with a little lemon zest.

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