Heat oven to 425° F. Toss the carrots, mushrooms, radishes, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are browned and crisp-tender, 20 to 25 minutes.
Meanwhile, toss the kale, lemon juice, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper in a large bowl.
Drizzle the bread with the remaining tablespoon of oil and top with the goat cheese, dividing evenly. Place the bread on the vegetables and roast until the cheese is melted and the bread is toasted, 5 to 8 minutes more.
Toss the greens with the vegetables and serve with the toast on the side.
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