I have a confession: I don’t really love radishes… unless they’re cooked! Pan-searing, poaching, or roasting takes that harsh bite away, and replaces it with smooth, sweet silkiness. Divine!
Here I’ve paired two spring stars – radishes and carrots – for the ultimate seasonal roast-up! These not only look beautiful together, but their flavours are very complementary. You may be surprised at the fact that I don’t use any fat while cooking, but instead I use olive oil after the roasting is done. This is to preserve the delicate nutrients in olive oil that are lost in the oven. I hope you love this technique and “recipe” as much as I do. It’s so fast and simple, and if you want more of these veggies mid-week, just toss more (and other kinds!) in the oven for a quick side dish in 20 minutes.
Simplest Roasted Radish + Carrot
- 2 bunches / 1 lb. / 500g radishes leaves removed
- 1 large bunch carrots fronds removed
- 2 Tbsp. cold-pressed olive oil
- flaky salt to taste
- Preheat oven to 400℉ / 200°C. Cut the radishes in half, and place them facedown on a parchment-lined baking sheet. If the carrots are very fat, slice them lengthwise and place them next to the radishes (if they are thin like mine, leave them whole).Roast for 20-25 minutes, tossing every 10 minutes or so. When they are tender and blistered in places, remove from the oven, let cool for a couple minutes, then drizzle with olive oil and sprinkle with flaky salt. Enjoy warm, or refrigerate and eat throughout the week.