Take kale leaves off the stems and roughly chop. Place leaves in a colander and wash thoroughly.
Peel carrots and cut into quarters.
Place kale on one side of a sheet pan; place carrots on the other side of the pan. Season with salt and pepper.
Preheat oven to 425°F.
While oven heats, rinse rice and place in a rice cooker with the designated amount of water. Turn rice cooker on to the correct setting (white rice or equivalent).
Place kale and carrots in oven and cook for 20-25 minutes.
While rice and vegetables cook, place prosciutto in a skillet and cook over medium-high heat until crisp.
When everything is done cooking, place rice in a bowl first, then add roasted vegetables. Top with crispy prosciutto, hazelnuts, and basil pesto.