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Roasted Heirloom Carrots & Radishes

This side dish is a personal favourite to accompany roasted poultry and slow-cooked beef dishes.

Heirloom carrots and watermelon radish varietals offer a beautiful presentation.

Mis en Place

1 Pound Heirloom carrots, peeled and trimmed, if very large half lengthwise

Handful of watermelon radishes, trimmed and some halved and quartered

Olive oil


Freshly ground pepper


1 Shallot, finely diced

1/2 Tsp. Thyme leaves, fresh chopped

2 Tbsp. Sherry vinegar

2 Tbsp. Honey

2 Tbsp. Olive oil

Freshly Grated Pepper

Sea Salt or Fleur de sel

Optional: Microgreens for serving



Step 1

Preheat oven to 350 F.

Lay vegetables on a roasting pan.

Drizzle generously with olive oil, honey and season with salt and pepper.

Roughly 35 minutes.

Roast until tender, using a fork or pairing knife insert into one of each a carrot and radish, it should be able to go through with no resistance.

Step 2

In a mixing bowl combine, diced shallots, thyme leaves, honey, oil, and vinegar.

In the last 5 minutes or so of cooking pour the dressing over vegetables and toss.

Bake for 5 minutes longer for flavours to come together and glaze nicely.

Season with salt and pepper.

Garnish with microgreens.

Serve warm or at room temperature.


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