Roasted Radishes and Carrots

Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.

Step 2

Prepare the vegetables. Rinse the carrots and radishes clean. Trim the radishes and slice any big ones in half lengthwise. Leave very small ones whole. Inspect the carrots and slice any big ones in half lengthwise. You want the vegetables to have similar thicknesses so they cook evenly.

Step 3

In a small bowl, prepare the compound butter. Mash the softened butter with a fork and mix in the garlic, dill, lemon zest, salt, and pepper until well combined.

Step 4

Spread the vegetables into a single layer on the lined baking sheet. Spoon small amounts of the butter in dollops, about 1/2-teaspoon each, onto the vegetables, aiming to evenly distribute it. The goal is for the butter to coat all of the veggies as it melts in the oven. Drizzle the lemon juice over the vegetables.

Step 5

Roast the vegetables on the center rack of the oven for 40 to 50 minutes, stirring halfway through, until fork-tender and browned to your liking. Serve warm. Garnish with more dill and lemon zest if desired.

Step 6

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