1 bunch small to medium radishes, about 12
1 – 2 carrots, cut into 3-inch quarters (Do not use “baby” carrots!)
1 Tbsp. olive oil
1 tsp. dried thyme
Kosher salt and freshly ground black pepper
Preheat the oven to 450°. Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.
Recipe from FoodNetwork.com