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Roasted Radishes and Carrots
Servings:
4
servings
Author:
Platings and Pairings
Print Recipe
Ingredients
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
Instructions
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.