We’re always on the search for side dishes that are quick and easy to pull together, and this recipe for Whole30 Roasted Radishes and Rainbow Carrots from Irvin Lin of Eat the Love is this week’s winner. Radishes are a versatile root veggie, but are often overlooked, as most of us have only been introduced to them in their raw state. Irvin tells us, “Radishes can be a polarizing vegetable, with their sharp peppery bite. If you’re not a fan of raw radishes, perhaps roasted radishes will change your mind. The vegetable mellows in the heat, caramelizing slightly on the pan, turning into a buttery bite of delight. I roasted radishes with Brussels sprouts on my blog Eat the Love, but here I paired them with rainbow carrots for a little earthy sweetness. I think I might actually like these better!”
Pair this dish with Piri Piri Chicken from The Primal Gourmet.
Ingredients
- 1 pound radishes
- 1 pound carrots
- 4 tablespoons ghee divided
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped Italian parsley.
Instructions
- Preheat the oven to 450°F.
- Trim the radishes of their greens and wash thoroughly, as they can be sandy.
- Cut any radishes that are large in half or quarters.
- Trim the carrots of their greens, if they are still attached. Scrub or peel the carrots, then cut them to roughly the same size as the radishes, about the size of baby carrots.
- Place vegetables in a bowl.
- Melt the ghee on the stovetop or a microwave.
- Spoon half the ghee over the vegetables and sprinkle with salt and pepper. Toss to coat.
- Pour the vegetables onto a rimmed baking sheet. Roast for 16 to 18 minutes, or until the bottom and edges of the vegetables are golden brown.
- Move warm vegetables to a serving dish. Drizzle remaining melted ghee, lemon juice and parsley over vegetables.
- Add additional salt and pepper to taste if necessary, then serve.
