Steam the roughly chopped kale until the stems are tender, about 3-5 minutes. Once done, remove from the pot, drain well, and set the steamed kale aside. I find this step helps mellow out the kale's flavor and makes the texture more pleasant.

Preheat your oven to 400°F (200°C). Dice the onion and bell peppers, and cut the sweet potatoes and beets into 1-inch cubes if you haven't already. Place all the prepared vegetables except the steamed kale into a large bowl. Sprinkle in the garlic salt, black pepper to taste, mixed herbs, dried thyme, and all purpose seasoning. Drizzle with the olive oil and toss everything together until well coated.

Spread the seasoned vegetables in a single layer on a lined baking tray or roasting pan. Roast in the preheated oven for 15 minutes. This initial roast helps the vegetables start to brown and become tender. For extra crispiness, I like to make sure the veggies aren't too crowded so they roast evenly.

After 15 minutes, check the vegetables for tenderness using a fork. Add the steamed kale from Step 1 and drizzle a splash of olive oil over everything to prevent burning. Stir to combine, then return the tray to the oven. Roast for an additional 10–15 minutes, or until all the vegetables are tender and slightly caramelized.

Once the vegetables are tender, remove the tray from the oven and let them cool slightly. Transfer the roasted vegetables and kale to a serving bowl, then squeeze the juice of 1 lemon over the top. Add more salt and black pepper to taste if desired, and serve warm. I love adding a generous squeeze of lemon here—it brightens up the dish beautifully.