Chop your carrots into 1/2 inch chunks. Place them into a large mixing bowl. Chop the Brussels sprouts in half and add them into bowl of carrots.
Scrub and peel the beets, and chop them into 1/2 inch cubes. Add them to a separate mixing bowl.
Sprinkle half your salt and cayenne pepper over the carrots and Brussels plus 2 tbsp of olive oil and mix well to combine. Sprinkle the remaining salt and cayenne pepper plus1 tbsp of olive oil over the beets and mix well.
Dump the carrots and Brussels on one half of your baking dish, and the beets to the other half. Add the minced garlic and toss gently to combine. Cover the dish with foil and bake for 40 minutes at 350 degrees.
Meanwhile, add the 4 cups of torn kale to the bowl. Add 1 tbsp of olive oil and thoroughly massage it into the kale until each piece is coated. Set aside.
Add the pumpkin seeds into a small skillet and toast them on medium-high heat for about 5 minutes, until golden and fragrant. Remove them immediately from the pan to prevent burning.
Carefully remove the baking dish from the oven, remove the foil, and pour the balsamic vinegar over the cooked veggies, and carefully stir to combine. Cook uncovered for another 10 minutes.
Sprinkle the toasted pumpkin seeds and cranberries over the mixture, followed by the massaged kale. Cover with foil and let steam for about 5 minutes. Give everything a good toss and eat up!
