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!
Yield: 2 servings
- 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
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.