4rainbow carrots, , cut in quarters lengthwise (see above for description)
1heaping tablespoonextra virgin olive oil or avocado oil
generous sprinklingdiamond kosher salt (if using any other salt, use half the amount)
optional: 1teaspoonhoney or maple syrup
1/2teaspoonbalsamic vinegar
1/4cuptoasted almonds (see recipe for toasting below)
2ouncescheese of your choice (goat cheese, feta, cheddar parmesan)
preserved lemon vinaigrette (see below)
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. On one side, add the carrots. On the other side, add the figs. Drizzle with olive oil and season with salt. To the figs ONLY, add on the balsamic and optional honey/syrup. Keeping the carrots and figs seperate, lightly toss to coat the carrots and figs in the oil and seasoning.
Roast until carrots and figs are deeply brown and caramelized, about 25-30 minutes. Set aside to cool slightly.
Place kale into a bowl. Pour about a tablespoon of the preserved lemon vinagirette onto kale and massage dressing into kale for about 30 seconds. Add carrots, figs, cheese, and almonds and serve.