roasted carrots and radishes with dill

6 | August 29, 2011

When I was a kid my nanny, RoRo (really more like another grandmother to me), would boil carrots down in sugar and butter. That was the only way we would eat carrots and I can still remember exactly how they tasted (I’m actually drooling a little on the keyboard). Now raising a child in a more health conscious society, carrots with a pound of sugar and butter will probably never see daylight on my table.

Cooking is always a learning experience even when making something as simple as baby food. It was then that I realized that when you roast fruits and vegetables it naturally enhances its sugar for a richer flavor. Needless to say, if we’re not eating our veggies raw they are going in the oven.

Roasted carrots and radishes with dill is a delectably sweet and earthy side dish that will accompany almost any meal (we served ours with one of our family favorite meals, Chicken Paillard from Tyler Florence’s Family Meal). What was Mia the resident almost 3 year old’s verdict on this one you ask? She ate 4 whole carrots and a half of a radish and she’s not a big fan of carrots. We’ll have to work on the whole cooked radish thing with her but the husband and I had seconds of ours.

Roasted Carrots and Radishes with Dill serves 4

  • 1 bunch of carrots (8 to 10 carrots)
  • 1 bunch of radishes (7 to 10 radishes)
  • 1 Tbs extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly cracked pepper
  • 2 Tbs fresh dill, chopped
Preheat oven to 425°F. Chop the tops of the carrots off and peel.
Trim the radishes and slice in half.
Place the carrots and the radishes in a large bowl. Add olive oil, salt and pepper. Toss vegetables to evenly coat.
Place the carrots and radishes on a baking sheet (I cover mine with foil because honestly I have a hatred for doing dishes). Place the baking sheet in the oven and roast for 20 to 30 minutes until the vegetables are tender.
Remove from oven and sprinkle fresh dill over the carrots and radishes.
Plate and serve. Supper simple and addictive.
Try serving with Chicken Paillard. The combo deserves a “seriously wicked good” for dinner.

 

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    Comments

  • Mandy


    And here I thought radishes were only good for “companion planting” and keeping bugs away from the tomatoes!

    • In Sock Monkey Slippers


      Well, you know sometimes they’re good for eating. lol I’m not a fan of radishes really but I like these. The only other way I’ll eat them is with butter and salt.

  • Rivki Locker


    these look wonderful. I’m amazed that your daughter ate even a half a radish. My kids refuse to touch it! Maybe they’ll ‘cave’ if I prepare it this way, though. :)

  • Laurie @SimplyScratch


    I really love the simplicity of this recipe! I never thought to roast radishes! Holy smarty-pants! <3 it!

  • Alane


    http://www.insockmonkeyslippers.com/roasted-carrots-and-radishes-with-dill

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