From the February/March 2018 issue
Serves 4


  • 8 medium carrots, peeled and chopped
  • 1 TBSP extra-virgin olive oil
  • 1/2 tsp smoked paprika
  • Sea salt and black pepper, to taste
  • 10 slices bacon, chopped
  • 1 large or 2 medium bunches kale, stemmed and chopped
  • 1/2 cup thinly sliced scallions


  1. Preheat the oven to 425ºF.
  2. Line a large baking sheet with parchment paper.
  3. In a bowl combine the carrots, olive oil, paprika, and a generous pinch of salt and pepper. Toss to combine

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