Roasting may not be the first thing that comes to mind when you’re dealing with radishes,
but these crunchy roots turn incredibly sweet and mild when cooked this way.
HANDS-ON TIME
15 minutes
TOTAL TIME
55 minutes
MAKES
8 servings
INGREDIENTS
ROASTED CARROTS AND RADISHES:
- 3 bunches carrots (900 g total), trimmed and peeled
- 450 g radishes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
DILL BUTTER:
- 3 tbsp butter
- 3 shallots, diced
- 1/4 cup chopped fresh dill
PREPARATION
ROASTED CARROTS AND RADISHES:
- Cut carrots in half crosswise; cut lengthwise in half or in quarters (if carrots are small, only halve lengthwise). Cut large radishes in half, leaving bite-size ones whole.
- In large bowl, toss together carrots, radishes, oil, salt and pepper; spread on rimmed baking sheet.
- Bake in 400°F (200°C) oven for 30 minutes; toss.
- Bake until tender, about 15 minutes.
DILL BUTTER:
- While carrots and radishes are roasting, in small skillet, melt butter over medium heat.
- Cook shallots, stirring occasionally, until softened, about 5 minutes.
- Remove from heat. Stir in dill.
- Toss with carrots and radishes.
NUTRITIONAL INFORMATION, PER SERVING: about 93 cal, 1 g pro, 6 g total fat (3 g
sat. fat), 9 g carb, 3 g fibre, 11 mg chol, 242 mg sodium, 329 mg potassium. % RDI:
4% calcium, 4% iron, 144% vit A, 15% vit C, 10% folate.
TIP FROM THE TEST KITCHEN
You can switch up the flavour of these vegetables
by using 2 tbsp chopped fresh thyme instead of the
dill in the butter mixture.
