Roasting radishes caramelizes their natural sugars for a mellow sweetness reminiscent of a potato and turnip combined. Delicious and beautiful combined with baby carrots – a great way to welcome spring!
1 pound radishes, halved
1 pound baby carrots
1 tablespoon olive oil
2 teaspoons dried thyme
Coarse salt and freshly ground black pepper, to taste
Preheat oven to 450 degrees. Place radishes and carrots on a baking sheet; toss with olive oil, thyme, salt and pepper. Roast until tender yet firm; approximately 12-15 minutes.
Remove from oven; squeeze lemon juice over vegetables; serve. Makes 8 servings.
44 Calories, 0 mg Cholesterol, 2 g Fat, <1 g Saturated Fat, 64 mg Sodium, 7 g Carbohydrate, 3 g Fiber, 1 g Protein.