Garlic and Raspberry Roasted Carrots and Marinated Kale

Garlic and Raspberry Roasted Carrots and Marinated Kale

In our continued effort to eat a healthy diet full of superfoods, this room temperature side dish is a perfect accompaniment for grilled chicken, shrimp skewers, or any number of outdoor party foods. It travels well and can be made a day ahead.


5-6 medium carrots, barrel-cut
¼ cup Garlic Olive Oil
1 Tbsp Tuscan Herb Seasoning
¼ red onion, thinly sliced
7-8 garlic cloves, peeled, cut in half
½ tsp. salt
1 bunch kale, torn into bite-sized pieces (about 3 cups)
¼ cup Raspberry Balsamic Vinegar
2 Tbsp Garlic Olive Oil
1 Tbsp lemon juice + ½ tsp. salt
1/3 cup toasted flake coconut


  1. Preheat oven to 375°
  2. Mix carrots, onion, and garlic cloves, with ¼ cup Garlic Olive Oil, Tuscan Herb Seasoning, and salt; roast until lightly golden and garlic cloves are soft, about 35 minutes, stirring occasionally
  3. While carrots are roasting, toss kale in a bowl with Raspberry Balsamic Vinegar and 2 Tbsp Garlic Olive Oil
  4. Remove carrots from oven and smash garlic cloves with a fork; toss warm carrot mixture in with the kale and cover tightly with plastic wrap, allowing kale to wilt somewhat
  5. When ready to serve, mix in the lemon juice, additional ½ tsp. salt, and toasted coconut


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