Sunday, December 11, 2011

Roasted Radish and Carrot Medley

This is super simple, but it is a tasty side dish for a weeknight meal.  The ruby red of the radishes and the vivid orange of the carrots create a vibrant and colorful vegetable medley.  I love the way the spiciness of the black pepper plays off the sweetness of the carrots, and the sweetness of the fresh basil plays off the peppery taste of the radishes.  Lemon juice gives the medley a boost of brightness.

2 bunches radishes, tops removed, halved
1 cup baby carrots
1/8 cup extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ tablespoons lemon juice
¼ cup chopped fresh basil

Preheat oven to 450.  In a bowl, toss the vegetables with the olive oil, salt and pepper and then place in 8x8 baking pan.  Roast for 30 minutes, or until the vegetables reach the desired tenderness.  Drizzle lemon juice over the vegetables and toss with fresh basil. 


  1. I never would have thought of this combination.t sounds quite lovely.This is my first visit toyour blog, so I took some time to browse through your earlier posts. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I hope you have a great day. Blessings...Mary

  2. Thank you so much for your nice words Mary!


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