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This recipe for roasted radishes and carrots gives those forgotten vegetables a tender and golden brown makeover. So good!
Roast radishes and carrots in the oven
My kids were not quite enthusiastic when I told them I was going to serve radishes. Until the first bite. If you aren't familiar with radishes, roasting is a great way to introduce this simple vegetable to your family, as I did with my roasted parsnips recipe too!
Once you start roasting vegetables, it's quite hard to enjoy them any other way. Raw radishes are known to have a bitter taste, but trust me, this disappears once they are roasted 20 minutes in the oven, developing a caramelized, toasty flavor that's even further enhanced next to the carrots.
How to prep radishes and carrots for roasting
These are the simple tips to know to roast radishes and carrots like a pro:
Cut the veggies into uniform shapes and sizes
About 1-inch pieces. This way, everything will cook through and finish at the same time.
Remove roots and tops
The green stems and roots are tough and lack flavor.
Peel if you prefer
Leaving the skin on the radishes is optional. Much like potatoes, it isn’t tough and adds a little extra flavor, which is why I leave them unpeeled.
Roasting Radishes and Carrots
Making roasted radishes and carrots is really as simple as chopping the veggies, tossing with oil and seasonings, then roasting them at 425F in a lined baking sheet for 18-20 minutes until they are fork-tender and reach golden brown perfection.
What to Cook with Radishes and Carrots
These roasted radishes and carrots are the type of side dish you’d serve with a chicken recipe, am I right? My favorites are melt-in-your-mouth chicken, juicy pan-seared chicken breasts, and honey chicken legs. They also make a great addition over a Winter salad.
Roasted Radishes and Carrots
Ingredients
- 1 lb fresh radishes, greens removed and quartered into 1-inch pieces
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice, about ½ lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep the oven:
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
Season:
- In a large bowl, combine the radishes and carrots with olive oil, lemon juice, salt, and pepper. Toss to coat the veggies and transfer to the lined baking sheet.
Bake:
- Bake in the preheated oven to 18 to 20 minutes, stirring once or twice, until the veggies are golden brown and tender.
- Remove from the oven and serve.
Jan says
First time trying radishes and we loved them with the roasted carrots.