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

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