2 large carrots cut on a bias into 2-inch pieces, about 2 cups
½ bunch kale, ribs removed, cut into 2-inch pieces, about 2 packed cups
2 cups purple cabbage, cut into 2-inch pieces
2 tablespoons olive oil
4 cloves garlic, smashed
1 teaspoons fresh rosemary, minced
½ teaspoon red chili flakes
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 teaspoons balsamic vinegar
Preheat the oven to 375°F.
Trim the stems off of the radishes and wash thoroughly. Leave the small radishes whole and cut the large ones in half. Place in a large mixing bowl. Cut the stem end off of the onion and just barely trim the roots off of the onion, leaving the base of the root attached to the onion layers. Cut the onion in half through the root end, peel off dry layers and cut each half in half again making sure to cut through the center of the root end. The base of the root will hold the layers together. Now cut each quarter in half or into thirds. Add the onion wedges to the carrots and radishes.
Add the carrots, kale, purple cabbage, olive oil, garlic, rosemary, red chili flakes, kosher salt and ground black pepper. Mix well to coat all of the vegetables with oil and seasonings.
Divide vegetables evenly between two rimmed baking pans. Roast in the pre-heated oven for 15 minutes then rotate the pans.Continue to roast for about 10 more minutes, or until the vegetables are slightly softened and browned on the surface touching
the pan. Remove from oven, sprinkle with balsamic vinegar, transfer to a bowl and serve.