Name: Roasted Carrots and Radishes with Honey Mustard Vinaigrette
Ingredients: 12-14 radishes, cut in half ( any color); 4-5 large carrots, cut in half vertically, then cut into 2 inch pieces; 1/4 tsp onion powder; 1/2 tsp garlic powder; 1 tsp fresh chopped thyme, plus more for garnish; 1.5 tbsp extra virgin olive oil; salt and pepper, to taste; 1 garlic clove, minced; 1 tbsp apple cider vinegar; 1.5 tsp dijion mustard; 1.5 tsp honey; 2.5 tbsp extra virgin olive oil; pinch of salt

CategorySide Dishes

12-14 radishes, cut in half ( any color)

4-5 large carrots, cut in half vertically, then cut into 2 inch pieces

1/4 tsp onion powder

1/2 tsp garlic powder

1 tsp fresh chopped thyme, plus more for garnish

1.5 tbsp extra virgin olive oil

salt and pepper, to taste

For the Honey Mustard Vinaigrette

1 garlic clove, minced

1 tbsp apple cider vinegar

1.5 tsp dijion mustard

1.5 tsp honey

2.5 tbsp extra virgin olive oil

pinch of salt

Preheat oven to 425 degrees. In a mixing bowl, combine radishes, carrots, onion powder, garlic powder, fresh thyme, 1.5 tbsp extra virgin olive oil, and season with salt and pepper, mix well.
Spread vegetables in a single layer onto a baking sheet lined with parchment paper. Roast in the oven for 20 to 25 minutes.

While vegetables are roasting. Combine all the ingredients for the vinegarette and mix well to combine.
Remove vegetables from the oven and transfer to a serving dish. While vegetables are still warm, drizzle vegetables with half of the honey mustard vinegarette and garnish with a sprinkle of fresh thyme. Serve warm with the remaining vinegarette on the side.

Ingredients