Roasted Radishes & Carrots with Dill
Recipe - Welcome
Roasted Radishes & Carrots with Dill
0
Servings4
Cook Time40 Minutes
Calories93
Ingredients
1 bunch rainbow carrots, stems trimmed and peeled
1 bunch radishes, tops and bottoms trimmed
2 Tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
2 Tbs fresh dill, divided
Directions
- Preheat oven to 400° F. Leave the carrots whole. Spread onto a large baking sheet. Cut the radishes in half, lengthwise. Add to pan with carrots. Add oil, salt and pepper. Shake pan to completely coat vegetables. Cook for 20 to 30 minutes until vegetables are fork-tender. Scatter dill over baking sheet. Shake pan to incorporate dill.
Nutritional Information
Calories: 93, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 357 mg, Carbohydrates: 7 g, Fiber: 3 g, Protein: 1 g.
0 minutes
Prep Time
40 minutes
Cook Time
4
Servings
93
Calories
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
That's Tasty Dill - 0.5 Ounce
$2.29$4.58/oz
Nutritional Information
Calories: 93, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 357 mg, Carbohydrates: 7 g, Fiber: 3 g, Protein: 1 g.
Directions
- Preheat oven to 400° F. Leave the carrots whole. Spread onto a large baking sheet. Cut the radishes in half, lengthwise. Add to pan with carrots. Add oil, salt and pepper. Shake pan to completely coat vegetables. Cook for 20 to 30 minutes until vegetables are fork-tender. Scatter dill over baking sheet. Shake pan to incorporate dill.