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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel, trim, and halve carrots lengthwise; cut on a diagonal into 1⁄2-inch pieces. Peel and mince garlic. Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.