Nugget Markets Roasted Carrots & Parsnips with Red Kale Recipe

Ingredients

• 3 bunches baby carrots, cut on the bias
• 3 parsnips, split and cut on the bias
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 4 tablespoons olive oil, divided
• 1 bunch red kale, stemmed and chopped
• ¼ cup chopped Italian parsley
• 2 tablespoons chopped thyme
• 1 lemon, zested and juiced
• Cracked black pepper, to taste