Easy Roasted Root Veggies

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

1. Preheat oven to 425 °F.
2. Toss veggies with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for about 25 minutes or until veggies are tender and slightly caramelized.
4. Turn about halfway through, but don’t attempt to do so during the first 10 to 12 minutes—veggies will stick.
5. 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.