Roasted Radishes and Carrots

This simple side dish recipe is made with a delicious compound butter that imparts great flavor to the vegetables.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings 1-cup servings

Calories 98kcal

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.
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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.