Easy Roasted Root Veggies
- By Tanya Milosevich
- September 6, 2011
- Reading Time: 1 min.
Recipe by Tanya Milosevich
INGREDIENTS
- 1 bunch baby carrots
- 3–5 radishes, sliced in half
- 2 tablespoons olive oil
- Salt and pepper
- 1–2 sprigs fresh thyme or dill, roughly chopped
PREPARATION
- Preheat oven to 425 °F.
- Toss veggies with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for about 25 minutes or until veggies are tender and slightly caramelized.
- Turn about halfway through, but don’t attempt to do so during the first 10 to 12 minutes—veggies will stick.
- When finished, remove from oven and toss with fresh thyme or dill.
Prep time, 5 minutes; cook time, 25 minutes. Serves 2-4.
Cook’s Note: Recipe may be doubled (or quantities increased proportionately). Most veggies are delicious roasted, so try experimenting with adding other things, such as fresh fennel bulb (sliced), garlic or even okra. Tomatoes may be added in for about the last 10 minutes of roasting—cherry tomatoes may be left whole; larger tomatoes should be quartered.
Want farm-fresh fruit?
We've got you covered.
Recent Articles
2024 Spring Fruit Guide
March 28, 2024
20+ B Corp Companies to Brighten Your Workday
March 23, 2024
5 Reasons Customers Love Our Office Snacks (In Their Words!)
March 22, 2024
What to Do With Leftover Fruit at Work
March 15, 2024
The FruitGuys 2023 Impact Report Is Here!
March 14, 2024