Looking for an easy veggie side dish? If you love roasting root vegetables, heat to the grocery store to pick up some carrots and radishes for a super simple side that you can make on a sheet pan! You will absolutely love these roasted radishes with carrots and thyme. We’re loving spring produce and have been finding easy and delicious ways to roast them in our house.
If you’ve never thought to roast your carrots and radishes, think again! Add a little bit of olive oil, some onions, fresh thyme, salt and pepper and if you have veggies that you’ll actually want to eat. Feel free to get right to the recipe card if you’re ready to dive in, but be sure to read through the body of the post if you’re searching for tips.
Vegetables are just one of our greatest joys in life. Bonus points if all you have to do is grab a baking sheet to roast the vegetables! In our case, we use our Lodge Cast Iron baking sheet, and it’s wonderful! If you want to find out more about cooking with and caring for your cast iron cookware, check out our helpful guide!
Here’s The Ingredients You Need For These Roasted Radishes and Carrots:
- Fresh radishes – We cut these in half and roast them with the flat side down on the sheet pan to get the radishes as crispy as possible.
- Carrots – We simply peel the carrots, then cut them into bite sized pieces. Again, we like to cut these as an angle and put the flat side down on the baking sheet for maximum flavor.
- Yellow onions – A lovely addition, these add so much flavor with such minimal effort! We like to cut them into thin strips. You will want to keep an eye on these closely, since they will burn easier than the other veggies.
- Olive oil – Use whatever your favorite cooking oil is. We opted for olive oil this time, but avocado oil with work great. We don’t recommend using butter, at least not at first, because we’re roasting veggies at such a high temperature. You could add butter near the end of roasting, to prevent any burning from happening.
- Salt and pepper – To taste! This recipe is really simple, and it wouldn’t be complete without these two.
- Fresh thyme – You could use dried if you prefer, but thyme is just such a great and earthy flavor, so it goes great with these vegetables.
Other Optional Add-ins:
- Fresh garlic – Fresh garlic packs a huge punch of flavor, and you could add this in toward the end of roasting if you want! Fresh is always best, but you could of course use garlic powder instead. We didn’t add it this time, but we know it would be delicious.
- Lemon juice – A little sweet and subtle acidity really brings this soup together. Plus, lemons are amazing! As usual, fresh squeezed lemon juice is best.
- More fresh herbs, or even parmesan cheese! Get creative, we know you will make something amazing!
Are Radishes Keto?
Yes, radishes are definitely keto! The keto community adores radishes for good reason. 1 cup of radishes has roughly 2 net carbs. They’re also super low in calories, high in fiber and nutrients.
People like to think of radishes as a good potato substitute. We find this to be pretty accurate, although we do prefer young turnips in place of potatoes usually. 🙂
How To Store Radishes:
If you’re going to use your radishes within 2-4 days of purchasing (or harvesting) them, you can store them in a large bowl of water on the counter! This helps them from taking up precious fridge space. You will want to leave the leaves sticking out of the top, and away from the water to prevent any mold. Change the water daily.
After 4 days, you’ll want to transfer your radishes to the fridge crisper drawer. You can put a piece of damp paper towel in a bag with the radishes to help keep them crisp.
Also, you may want to remove the radish greens and store them in a separate bag with some paper towel. You can always prepare the radish greens at a later date on the stovetop. They are delicious with some salt, pepper and olive oil!
Similar Recipes to Roasted Radishes and Carrots:
- Roasted Cauliflower and Asparagus with Parmesan
- Asparagus with Lemon, Dill and Goat Cheese
- Low Carb “Potato” Leek Kale Soup
- Creamy Mashed Turnips
- Rutabaga Skillet with Cabbage Bacon and Leeks
- Keto Candied Butternut Squash
- Green Beans with Garlic and Lemon
Tools We Used For This Recipe:
- Lodge Cast Iron baking sheet or regular baking sheet with parchment
- Wooden Spoon
- Measuring Spoons
- Measuring Cup
- Sharp Chef’s Knife & Chopping Block
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Here’s How To Make These Roasted Radishes and Carrots:
Start by preheating your oven to 450 degrees. We roast the veggies at a really high temperature for only about 20 minutes or so. We love that these veggies come together so quick, just keep an eye on them so they don’t burn! It happens quickly, and we even roasted our vegetables a bit too long and the onions got quite crispy.
In a large bowl, add your halved radishes, peeled and chopped carrots, and thin slices of onion. Then add in your salt and pepper, fresh thyme, and olive oil.
Mix everything together with a rubber spatula, and then spread onto your baking sheet. If using a regular baking sheet, be sure to use parchment. We don’t need it when using our cast iron baking sheet.
You’ll want to make sure the flat side of the veggies make contact with the pan, so maximize flavor. Bake for 10-15 minutes, then remove from the oven and toss them around a bit.
Add back to the oven for an additional 5-10 minutes, until the veggies are golden brown.
Garnish with flakey sea salt and fresh cracked ground pepper. Enjoy!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
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Until Next Time,
Briana & Chamere
Roasted Radishes and Carrots with Fresh Thyme
- 1 bunch radishes, cleaned and halved
- 5 medium carrots, peeled and cut into bite sized pieces
- 1/2 large onion, cut into thin strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme
- Preheat the oven to 450°F. Combine all of the ingredients into a bowl, toss to combine. Spread on a sheet pan in a single layer, with flatter sides of the radishes and carrots facing the sheet pan to ensure they get crispy.
- Bake for 10-15 minutes, then remove from the oven and toss them around a bit. Add back to the oven for an additional 5-10 minutes, until the veggies are golden brown.
- Garnish with flakey sea salt and fresh cracked ground pepper. Enjoy!
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.