Roasted Radishes and Carrots with Basil
A simple side dish where vegetables turn crispy and melt-in-your-mouth tender.
- Prep time: 15 minutes
- Cook time: 30 minutes
Cooked radishes are often underestimated. Yet once roasted, they lose their peppery bite and become sweet and delicate. Paired with caramelized carrots and the fragrance of basil, this simple dish transforms a side into a little moment of joy. And honestly, 30 minutes in the oven while you do something else—that's the kind of cooking we love.
Ingredients
-
olive oil
-
carrots
-
pepper
black, freshly ground -
basil
-
salt
-
lemon juice
-
radishes
halved
Recipe steps
Preheat the oven
Set your oven to 230°C (450°F). It’s a high temperature, but that’s what gives the vegetables their roasted, slightly caramelized edge.
Prepare the vegetables
Cut the radishes in half after removing the greens. Keep the carrots whole if they’re small, or cut them into chunks similar in size to the radishes for even cooking.
Season
In a bowl, toss the radishes and carrots with olive oil, salt, and pepper. Mix well so every vegetable is coated.
Roast
Arrange the vegetables in a baking dish (about 20x20 cm / 8x8 inches) in a single layer. Roast for 30 minutes, until tender and golden around the edges.
Finish with lemon and basil
Straight out of the oven, drizzle the vegetables with fresh lemon juice and scatter generously with chopped basil. Toss gently and serve right away.
Tips and variations
- You can swap the basil for fresh mint for a brighter touch, or use flat-leaf parsley if that’s what you have on hand.
- Add a few unpeeled garlic cloves to the dish before roasting—they’ll slowly caramelize and perfume everything.
- For a more indulgent version, grate some Parmesan or Pecorino over the vegetables while still warm (for a non-vegan option).
Anti-waste tips
Don’t throw away the radish greens!
They’re delicious as:
- Soup or creamy velouté with a potato
- Homemade pesto with walnuts and Parmesan
- Quickly sautéed with garlic, just like spinach
