1
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice onion into ½-inch-thick wedges; mince one wedge (two wedges for 4 servings).
Remove and discard any large stems from kale; chop into bite-size pieces if desired. Add kale and a drizzle of oil to a large bowl; using your hands, massage kale until leaves are tender (similar to how you would knead dough), 1 minute.