Beautiful, delicious, and easy, this recipe for roasted radishes and carrots is bursting with flavor in every bite! Roasting mellows the radishes and brings out the natural sweetness of carrots, while dollops of compound butter infuse the veggies with fresh tastes of dill, lemon, and garlic. It’s a simple dish that’s elegant, seasonal, and totally drool-worthy!
If you need an Easter side dish or a recipe for a spring meal, roasted radishes and carrots are for you! This delicious recipe is bursting with seasonal flavors. I’m totally smitten, and I think you will be too.
Radishes have a peppery bite that isn’t always appealing. However, roasting them totally mellows their flavor and gives them a great texture at the same time. Combining them with sweet, tender carrots makes for a simply irresistible recipe.
And I haven’t even gotten to the best part! Before popping the vegetables in the oven, you’ll dot them with dollops of a compound butter made with dill, lemon, and garlic. The pats of butter melt in the oven and soak the vegetables as they cook. It’s seriously such a delicious way to add flavor! I hope you enjoy this beautiful spring recipe as much as I do.
Ingredients and Substitutions
- Radishes: I used a couple bunches of red radishes, but Easter egg or French breakfast radishes would be absolutely beautiful too. You can even use watermelon radishes!
- Baby carrots: To save time, I used a bag of tri-color baby carrots (like the kind that Earthbound Organic sells). I love using different shades of carrots for a pretty dish. Also, using baby carrots is so easy. Their size is comparable to halved radishes and perfect for roasting. You can of course use regular carrots, but just make sure to cut them into pieces about the same thickness as the radishes.
- Butter: Use unsalted butter since you’ll be adding salt to it. If you only have salted, that definitely works. Just omit the added salt.
- Dill: Fresh dill is wonderful on roasted radishes and carrots. You can use dried dill if needed (remember, 1 teaspoon dried equals 1 tablespoon fresh). If you don’t have or like dill, sub parsley. Tarragon also works really well, like in my Tarragon Roasted Radishes found in my cookbook (the cover photo).
- Garlic: I love to use fresh garlic. However, some people don’t like the taste of garlic when it roasts for a long time, like it does in this recipe. If you don’t like charred garlic, use garlic powder instead of fresh garlic.
- Lemon zest and juice: You need both: zest to mix into the compound butter, juice to sprinkle on the veggies.
- Salt and pepper
Find the full recipe card with ingredient quantities and instructions at the end of the post. Here’s a preview of making homemade roasted radishes and carrots with the compound butter!
Clean and trim the radishes. Slice any big ones in half lengthwise. Leave small ones whole. Rinse the baby carrots and slice any large ones in half lengthwise. You want the vegetables to be approximately the same thickness so that they cook evenly.
Make the compound butter. Use a fork to mash softened butter with minced garlic, dill, lemon zest, salt, and pepper. If you didn’t have time to soften the butter, microwave it for 10 to 20 seconds to soften, but be careful not to overdo it.
Spread the vegetables out on lined baking sheet. Place small dollops of the butter, about ½ teaspoon each, on the vegetables. Drizzle the lemon juice over them.
Roast until fork tender, flipping halfway through, about 40 to 50 minutes at 425 degrees F.
Storage and Reheating
Roasted radishes and carrots and best enjoyed right away. You can keep leftovers in an airtight container for 2 to 3 days in the refrigerator. The butter will solidify in the fridge. The best way to reheat them is on a baking sheet at 350 degrees F for 10 minutes. However, you can also reheat them for 1 to 2 minutes in the microwave until warmed through.
These veggies make an awesome side dish for Easter, Mother’s Day, baby or bridal luncheons, other spring gatherings, or just a weeknight meal. They pair well with fish, meat, or vegetarian options. Serve them alongside the Carrot Raisin Salad with Pineapple and Parmesan Peas and Shallots for a spring-inspired spread.
More Radish Recipes
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Roasted Radishes and Carrots
- 1 16-ounce bag baby carrots - about 2.5 cups; I like to use tri-color baby carrots
- 2 bunches red radishes - about 20 to 25 small to medium
- 4 tablespoons unsalted butter - softened
- 1 clove garlic - minced or grated
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt - omit if using salted butter
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Prepare the vegetables. Rinse the carrots and radishes clean. Trim the radishes and slice any big ones in half lengthwise. Leave very small ones whole. Inspect the carrots and slice any big ones in half lengthwise. You want the vegetables to have similar thicknesses so they cook evenly.
- In a small bowl, prepare the compound butter. Mash the softened butter with a fork and mix in the garlic, dill, lemon zest, salt, and pepper until well combined.
- Spread the vegetables into a single layer on the lined baking sheet. Spoon small amounts of the butter in dollops, about ½-teaspoon each, onto the vegetables, aiming to evenly distribute it. The goal is for the butter to coat all of the veggies as it melts in the oven. Drizzle the lemon juice over the vegetables.
- Roast the vegetables on the center rack of the oven for 40 to 50 minutes, stirring halfway through, until fork-tender and browned to your liking. Serve warm. Garnish with more dill and lemon zest if desired.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- If you didn’t have time to soften the butter, you can microwave it for 10 seconds, check to see if it softens, then microwave in 5-second intervals until soft. Be careful not to overdo it and melt it.
- If you don’t like the taste of charred garlic, make the compound butter with 1 teaspoon garlic powder instead.
- Store leftovers in an airtight container in the fridge. Reheat at 350 degrees F on a lined baking sheet for 10 minutes or in the microwave for 1 to 2 minutes until warmed through.
Enjoy this gorgeous dish! – Lizzie