This is a fun veggie combo to get out of the green salad and broccoli rut that I sometimes find myself getting trapped in! When radishes are roasted, they transform from their raw, spicy, form into a much more mild, sweeter vegetable, especially when they are combined with carrots and tossed with honey. Next time you’re running short on side dish ideas, give these a try!
Roasted Radishes and Carrots
- 1 pound radishes about 1 bunches, fresh
- 3 medium carrots
- 2 tablespoons olive oil
- 2 tablespoons lemon juice about 1/2 fresh lemon juiced
- 2 tablespoons honey
- salt to taste
- black pepper to taste
Preheat oven to 425°F.
Wash radishes, cut off greens, and then halve or quarter radishes so they are roughly the same size. Peel and chop carrots into large chunks.
Toss with the rest of the ingredients and spread in a single layer on a rimmed baking sheet.
Bake for 18-20 minutes, stirring once or twice during cooking.
- I paired these roasted radishes with my Honey Dijon Chicken and a nice dry rose wine.