Herby Roasted Carrots and Radishes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 598
- Total: 45 min
- Active: 35 min
Ingredients
1/2 cup raw sliced almonds
2 pounds rainbow carrots, peeled and halved lengthwise
1 pound radishes, halved (about 2 bunches)
2 jalapeños, sliced
2 tablespoons plus 1/2 cup olive oil
2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
Zest and juice of 1 lemon
Pinch crushed red pepper flakes
1/2 teaspoon sea salt
Directions
- Preheat the oven to 475 degrees F.
- Spread the almonds on a small baking sheet and roast, stirring once, until toasted, 1 to 2 minutes. Let cool completely.
- Divide the carrots, radishes and jalapeños between 2 baking sheets. Add 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon pepper to each baking sheet and toss. Roast, stirring once or twice, until the carrots are tender and browned around the edges, 15 to 18 minutes.
- Add the cilantro, parsley, lemon zest, lemon juice, red pepper flakes and remaining 1/2 cup olive oil to a small bowl. Season with kosher salt and a few grinds of pepper. Stir to combine.
- Place all the carrots and radishes onto one baking sheet and pour over the herb oil. Toss the veggies, then transfer to a large platter. Sprinkle the toasted almonds and sea salt over the top to serve.