Roasting kale—before it turns crispy—is an easy way to prepare it as a side dish. The accompanying carrots and parsnips add a hint of sweetness and color. A bit of yogurt on the side makes it delectable. Don’t miss this dish because you don’t like curry—it is easily made with other spices and herbs, or even just olive oil and salt, because the vegetables are so flavorful.
Ingredients
- 2 cups carrots (peeled and cut like French fries into 2 × ½-inch sticks)
- 2 cups parsnips (peeled and cut like French fries into 2 × ½-inch sticks)
- 3 tablespoons olive oil, divided
- 1 teaspoon mild curry powder
- Salt
- 4 cups kale (about ½ bunch, stripped from stalk, torn into bite-size pieces, and rinsed)
Yogurt Sauce
- ½ cup plain Greek or whole milk yogurt
- 1 teaspoon fresh lemon juice
- ¼ teaspoon dried cumin
- 1 small garlic clove, finely minced
- Salt and freshly ground black pepper
How to Make It
- Preheat the oven to 400°F. Place the carrot and parsnip in a bowl with 2 tablespoons of the olive oil and the curry. Mix well and sprinkle with salt. Transfer the mixture to a parchment paper–lined baking sheet and bake for 20 minutes, mixing once with tongs during this time.
- Meanwhile, place the kale in a bowl. Add the remaining tablespoon of oil and two pinches of salt and massage the kale for 1 to 2 minutes with your hands, rubbing the oil on all parts of the kale to begin to tenderize it.
- Lower the oven temperature to 350°F.
- When 20 minutes are up, move the baked mixture to one side, and put the kale on the other side. Bake for another 12 to 14 minutes, until the kale has softened and the other vegetables are roasted. Again, mix the kale with tongs once during roasting. A few pieces of the kale may get crunchy, but mostly the kale will be softened enough to enjoy. Make the Yogurt Sauce
- Mix together the yogurt, lemon juice, cumin, garlic, and salt and pepper to taste. Serve the vegetables hot on a platter with the yogurt sauce in a small bowl to spoon from.
