Roasted Radishes and Carrots

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 bunch small to medium radishes, about 12
  • 12 baby carrots
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • Lemon half
Directions

Preheat the oven to 450 degrees F.

Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.


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3.9 28
Seriously? After 25 minutes, the radishes from my farm share were still as hard as a rock in my new, reliable oven. I kicked it up to broil and after 10 more minutes: watery, semi-soft and utterly tasteless. I separated out the carrots and ate them. item not reviewed by moderator and published
Surprisingly and tasty way to serve radishes. My family loved these. Healthy and delicious. item not reviewed by moderator and published
Terrifically tasty and it fits my low-carb lifestyle perfectly. I added cauliflower florets. I eat the radishes & cauliflower and the family eats the mixed veggies! Delicious and makes for a pretty presentation, too! item not reviewed by moderator and published
There was a bunch of radishes on the reduced rack for 12 cents. I didn't know what to do with them, but I remembered the BFC roasted them. I followed this recipe and they came out great. Worth every one of the 12 pennies. hehe item not reviewed by moderator and published
Great! item not reviewed by moderator and published
This was a great recipe! Roast vegetables are divine and the roasted radish was a sweet surprise! I will gladly use radishes again whenever I am doing vegetables in the oven! item not reviewed by moderator and published
I made this recipe exactly as written and thought it was pretty good. My 8 year old daughter even liked the radishes this way. I tried it again but added some onion and parsnips and then tossed in arugula after they were done. This elevated the pretty good to fantastic. I do cut the radishes on the small side because they seem to take a little longer to cook than the baby carrots. item not reviewed by moderator and published
This was a great dish, especially if you have radishes and you don't want to eat them raw. I cooked mine a little longer, about 10 minutes, because I enjoy them more tender. item not reviewed by moderator and published
Loved finding a new way to eat radishes. Yummy, but definitely not a serving for four. Maybe two small servings. item not reviewed by moderator and published
I don't understand the mediocre reviews, possibly a difference in radishes, olive oils and ovens. I just made this recipe and I absolutely love it. The roasting gave the radishes a wonderful potato/turnip flavor. As with Mikki729, I added onion for extra sweetness. I will definitely make this again. Well done Melissa. : item not reviewed by moderator and published
I like roasted veggies so after seeing this episode I figured I would have to try this. My radishes were fresh from the ground and had ok flavor raw. I figured roasting them would sweeten and intensify the flavor. Instead they just tasted bland. The texture was alright but they were like balls of water even though I had seasoned them well before roasting. The carrots were ok but they did not help the radishes. I love Melissa's recipes but won't be making this one again. item not reviewed by moderator and published
This was pretty good, definitely something I'd made again. It's true that cooking radishes takes away some of their "bite", but I find this a good thing! If you aren't buying mass-produced bland radishes to begin with, the mild flavor might be something you enjoy! Great way to use the first bumper crop of the season from your garden. item not reviewed by moderator and published
I never would have dreamed of putting radishes and carrots together and was even a little hesitant in trying them. I am sooooo glad I did, as it was one of the best side-dishes I have ever had! My daughter-in-law said their are never any leftovers when she makes this dish! It was a beautiful dish, both in taste and presentation! item not reviewed by moderator and published
To be fair, I hate radishes. Always have. But I feel like I should like them, so I tried again. The small ones tasted like weird potatoes--ok, but not great. The large ones were slightly bitter, like a bitter green. The other veggies were fantastic. I will make again but leave out the radishes. item not reviewed by moderator and published
I love radishes and wasn't sure what to expect, I didn't care, I was looking for another way to use radishes. I followed the recipe as directed and I saw you make them on your show but it was total disappointment. Not sure if it was the radishes I used or what but they had no flavor! The carrots where nice and sweet but eating the radishes where like eating nothing, just bland. I even added red onions to the recipe as suggested by Mikki729's comments, didn't help. Sorry hon, will try some of your other recipes but this one bombed for me:( item not reviewed by moderator and published
Wonderful easy recipe to follow. Both carrots and radishes were delicious. My husband who is not a fan of veggies loved them. Thanks, Melissa for the recipe. item not reviewed by moderator and published
Very good use of radishes. I added onions to mine and it was delicious. Thanks Melissa. item not reviewed by moderator and published
Very good as is, but I chose to make them a bit sweeter. I melted about a tablespoon of brown sugar with a little lemon juice in a nonstick skillet. As soon as I took the veggies out of the oven, I tossed them in the brown sugar mixture until lightly coated. Will definitely make again. item not reviewed by moderator and published
Have made these twice already. We love roasted veg, and these are a delicious (and economical) addition to the rotation. I used mostly small radishes and cut the larger ones in half. I found the cut radishes to caramelize better, so they're tastier. Overall, something like roasted turnip. And so pretty! item not reviewed by moderator and published
I was very wary, since I don't necessarily like raw radishes. But I mixed them in with my roasted roots one night, parsnips, sweet potato, carrots, turnips, and kholrabi. They were actually quite good. Totally different flavor when roasted, not at all spicy. Not sure I will mix it in again, as they did kind of take over the root combo, but if you are a radish lover, I think you will like this one. item not reviewed by moderator and published
Use small radishes. I had some varied sizes and the small ones were not bitter, but the large ones were. I would cut the large ones in half next time. Even the kids ate some and didn't complain. All in all a great recipe I will make again. item not reviewed by moderator and published
Very unique taste...roasted with carrots, bussel sprouts and small red potatoes. I love almost any variety of radishes on her show she stated they would be sweet... I didn't find them to be sweet but almost close to a small red potato in texture and a little in flavor...great new veggie~~ item not reviewed by moderator and published
I am a big fan of roasted veggies and have on previous occasions roasted carrots and many other root veggies. Roasting radishes sounded so novel, I had to try it out along with my carrots and beets--and I am not even a fan of beets, but roasting does wonderful things to veggies that I enjoy roasted beets. However, the radishes did not work at all when roasted, really bad. I found myself picking around the radishes when scooping up seconds onto my plate. The radishes have no natural sugar, not like carrots or beets do; so even roasting doesn't improve them, they are just blah and quite honestly, bad tasting. I have made sauteed radishes using a recipe by Emeril that was novel and edible. I'll stick with that one! item not reviewed by moderator and published
I was very curious... the family liked it. We usually have carrots on hand and I purchased the radishes for 83 cents! Quick and easy. item not reviewed by moderator and published
I'm a radish lover because of their "heat" so I wasn't sure if I would like them roasted. I tried and I liked! Combined with the baby carrots --- DIVINE!! Thanks, Melissa. You, along with Lucinda Scala-Quinn (on Cooking Channel), are my two favorite people to "steal" recipes from. Neither one of you have given me any disappointments. item not reviewed by moderator and published
Unusual combination !!!!! Everyone thought the radishes were red potatoes. Taste was good, though not necessarily great. Radishes take on a whole different flavor and consistency when roasted, not anything like raw radishes. Might make again if looking to make something different. item not reviewed by moderator and published
I wasn't crazy aboout this recipe. Perhaps size does matter in this recipe :-) because I had purchased the larger size radishes and found it to be somewhat bitter will try it again using the smaller size radishes(they might be sweeter) but the recipe, as is, really didn't work for me. item not reviewed by moderator and published
I had never had roasted radishes before. I saw her make them on her show this morning and she kept saying they were so sweet so I decided to try it for dinner tonight. What an excellent choice. I am not a radish fan at all but I really LOVE them prepared this way! Thanks Melissa, keep up the good work! item not reviewed by moderator and published

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