Recipe courtesy of Melissa d'Arabian
Roasted Radishes and Carrots
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- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 48
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 165 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 48
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 165 mg
Ingredients
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.
