The carrots and radishes are topped with walnuts for a little crunch and a sprinkle of goat cheese to take the flavours to the next level.

So, let’s dive in to a new way to eat carrots and radishes, a dish that’s sure to be enjoyed for many dinners to come.

Radishes are one of my favourite Springtime vegetables so I wanted to try to use them in a new way! If you love roasting root vegetables but want to try something new, this recipe is for you.

Roasting both vegetables together brings out their natural sweetness and the honey butter coats them for the perfect side dish bite. It’s my favorite way to enjoy carrots and radishes in the Springtime!

Why you’ll love these roasted radishes and carrots

• It’s an easy side dish with delicious flavours!
• This side dish recipe is a delicious way to enjoy seasonal vegetables.
• A great side dish for Easter or pair with a roast chicken anytime.

Ingredients needed for this recipe

Carrots: you’ll need 1lb of carrots, peeled & cut into 1 inch pieces

Radishes: don’t forget to trim the green stems off the radishes first before halving them to roast

Unsalted butter: unsalted butter is perfect to roast both vegetables in

Honey: honey helps to lightly caramelize the carrots and radishes while roasting

Fresh Herbs: the flavour of fresh thyme goes beautifully with the vegetables; in a pinch use dried thyme instead (see below for substitution amounts)

Seasonings: salt and pepper are the only other seasonings you need for this side dish recipe

Walnuts: a nice crunchy topping for the tender roasted carrots and radishes and provides even more great flavor

Goat cheese: I love the creaminess of the goat cheese which pairs beautifully with the roasted vegetables and crunchy walnuts

Step by step process for roasting carrots and radishes

Step 1: Preheat the oven to 425F and line a large sheet pan with parchment paper.

Step 2: Prep the vegetables – peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Place radishes halved and carrot pieces on the parchment paper lined large baking sheet in a single layer.

Step 3: In a small pot, melt butter over medium heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).

Step 4: Pour the honey mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.

Step 5: Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes.

Step 6: Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan.

Step 7: Top the vegetables with the walnuts and goat cheese and serve immediately.

Expert tips

• Replace the walnuts with almonds if needed for allergy reasons.
• If goat cheese isn’t your favourite, try feta cheese as a topping alternative.
• It’s best to use fresh whole carrots cut into 1-inch pieces for this recipe. I do not recommend using baby carrots as they will cook much quicker than the radishes.
• Make this delicious recipe even more vibrant by using rainbow carrots!

Common questions

Can I make this recipe with just carrots?
If you prefer to roast only carrots, substitute the radishes with 1lb of carrots and then follow the rest of the recipe as-is.

What if I don’t have fresh thyme?
If you don’t have fresh thyme use 1/2 tsp dried thyme to replace the 1 tsp fresh thyme leaves.

Storage

Store leftover vegetables in an airtight container for up to 2 days in the fridge.

More side dishes to love from the blog

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Brussels Sprouts and Kale Salad

Easy and Delicious Crispy Sage Roasted Potatoes

Print

Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Course Side Dish

Cuisine American

Keyword roasted vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb carrots, peeled & cut into 1 inch pieces
• 1 lb radishes, halved about 2 bunches
• 1/4 cup unsalted butter
• 3 tbsp honey
• 1 tsp fresh thyme
• 1/4 tsp coarse salt
• pinch ground pepper
• 1/3 cup chopped walnuts
• 3 tbsp crumbled goat cheese

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Put all the vegetables on the parchment paper lined baking sheet.
• In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).
• Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.
• Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes. 
• Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan. 
• Top the vegetables with the walnuts and goat cheese and serve immediately.

The post Honey Butter Roasted Carrots and Radishes appeared first on Cooking in my Genes.

Fresh pea shoots paired with crunchy radishes and feta on toasted sourdough, plus a sprinkle of red chile flakes makes the perfect Spring bite!

Toasts are so versatile; you can mix and match different toppings based on the season and they’re also great to serve guests when entertaining!

I absolutely love this Springtime combination of flavours; you can find radishes and pea shoots readily available at the grocery store or market.

The creamy feta is layered on a piece of toasted sourdough, then topped with all of the crunchy vegetables for a refreshing and satisfying bite.

Print

Spring Toast with Radishes, Pea Shoots and Feta

Fresh pea shoots paired with crunchy radishes and feta on toasted sourdough plus a sprinkle of red chile flakes make this Spring Toast the perfect Springtime bite for lunch, a light dinner or as an appetizer when entertaining!

Course Appetizer, Lunch, Main Course

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 260kcal

Author Jess

Ingredients

• 4 slices sourdough toasted
• extra virgin olive oil
• 1/4 cup greek yogurt
• 1/2 cup feta cheese crumbled
• 1/2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• pinch pepper
• 1-2 ounces fresh pea shoots
• 5 radishes sliced
• red chile flakes for garnish
• 1/4 lemon
• 1/4 cup feta crumbled, for garnish

Instructions

• Pre-heat oven to 350F.
• Place bread slices on a parchment paper-lined baking sheet and brush each slice with olive oil.
• Toast bread for 7 minutes.
• Prep your vegetables and reserve 12 slices of radishes to top each toast.
• Use a fork to mix together greek yogurt, feta cheese, pinch of pepper, lemon juice and olive oil, breaking up the feta with the fork as you mix.
• Once toast is slightly cooled, top each slice with 2 tbsp of the feta mixture, a layer of radishes (dividing all of the radishes between the bread slices), pea shoots, 3 slices of radishes, a pinch of red chile flakes, squeeze of lemon and sprinkle of feta crumbles.

Notes

• Serve these Spring toasts as single slices for a meal OR cut in halves or thirds to serve as appetizers when entertaining guests!

Nutrition

Calories: 260kcal | Carbohydrates: 38g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 544mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 4.8mg | Calcium: 134mg | Iron: 2.4mg

These Spring Toasts would make a delicious lunch, a light dinner or cut them in half to serve to guests at your next get-together.

Each season I love coming up with different toast topping combinations, both sweet and savoury bites and one of my summer favourites is my Summer Berries on Toasted Sourdough!

Until the next cooking adventure,
Jess

The post Spring Toast with Radishes, Pea Shoots and Feta appeared first on Cooking in my Genes.