Roasted Radishes and Carrots: A Surprisingly Sweet Side Dish

If you’ve never roasted a radish before, you’re in for a treat. Once spicy and peppery, radishes mellow out and turn almost buttery in the oven. Pair them with sweet carrots, and you’ve got a caramelized, colorful, slightly crispy side dish that looks like it came from a fancy restaurant—but takes barely any effort.

This recipe for roasted radishes and carrots is a celebration of simple garden goodness. Whether you’re harvesting from your own backyard or grabbing a fresh bunch at the farmers’ market, these humble root veggies are about to become the star of your dinner plate.

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Why You’ll Love Roasted Radishes and Carrots

• Roasted radishes and carrots are naturally sweet and savory
• Perfect for spring or summer dinners
• Great way to use garden radishes
• Kid-friendly (yes, really!)
• One pan, easy cleanup

Ingredients

• 1 bunch radishes (trimmed and halved)
• 4–5 medium carrots (peeled and cut into sticks or coins)
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional but tasty)
• 1 tbsp fresh chopped herbs like parsley, dill, or thyme (optional)

How to Roast Them

• Preheat your oven to 425°F (220°C).
• Toss the radishes and carrots with olive oil, salt, pepper, and garlic powder on a sheet pan.
• Spread them out in a single layer (don’t crowd them).
• Roast for 25–30 minutes, stirring halfway through, until the carrots are caramelized and the radishes are golden and tender.
• Sprinkle with fresh herbs before serving if you’re feeling fancy.

Variations to Try

• Add a drizzle of honey or maple syrup before roasting for extra caramelization.
• Sprinkle with Parmesan cheese during the last 5 minutes for a savory boost.
• Swap in turnips or parsnips if you’ve got them hanging around.

How to Serve Roasted Radishes and Carrots

These go with just about anything! Serve roasted radishes and carrots alongside grilled chicken, roast beef, or your favorite veggie burger. They’re also delicious tossed into a quinoa bowl or served cold the next day with a drizzle of vinaigrette.

Don’t sleep on radishes, friends. Once roasted, they lose their bite and gain an irresistible sweetness. This dish is a little rustic, a little elegant, and a whole lot of delicious. It’s proof that the simplest ingredients can surprise you the most.