This super simple vegetable side is a delicious complement to a quick weeknight meal. Bright red radish and vibrant orange carrot are roasted with a good coating of olive oil and basil, bringing out the root vegetables' natural sweetness.
Roasted Radish and Carrot Medley
Submitted by Home Skillet Cooking Blog
Ingredients:
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.
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