Roasted Radishes and Carrots
These roasted radishes and carrots turn ordinary vegetables into a delicious side dish you'll want to serve with your favorite entrée.
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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.
Nutrition
Serving: 1 serving | Calories: 135kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 489mg | Potassium: 562mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10204IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 1mg
