1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
8 ounces lacinato kale (1 small bunch), coarse stems removed and leaves cut into bite-size pieces
3 tablespoons fresh lemon juice
2 tablespoons grainy mustard
1 teaspoon honey
1/4 cup finely chopped pitted dates (1 1/2 oz.)
1/4 cup shaved pecorino or Parmesan
Calories per serving 271
Fat per serving 13g
Saturated fat per serving 2g
Cholesterol per serving 4mg
Fiber per serving 8g
Protein per serving 6g
Carbohydrate per serving 37g
Sodium per serving 1,008mg
Iron per serving 2mg
Calcium per serving 211mg
How to Make It
Place a rack in center of oven; preheat to 450°F. In a medium bowl, toss carrots with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Arrange in a flat layer on a large baking sheet. Roast, stirring occasionally, until golden brown in spots and tender, about 20 minutes.
Rub kale with remaining 1/2 tsp. salt and 1 Tbsp. lemon juice until softened. Divide among 4 plates. Whisk together mustard, honey and remaining 1/4 tsp. pepper and 2 Tbsp. lemon juice. Slowly whisk in remaining 2 Tbsp. oil.
Top kale with roasted carrots. Drizzle with dressing and sprinkle with dates and cheese. Season with additional pepper, if desired, and serve.
You May Like
Get easy recipes, 30-day fitness challenges, videos, and more.