Roasted Spring Radishes, Turnips, and Carrots

April 8th, 2012 by Erin Gennow
Radishes, Carrots, and Turnips

Radishes, Carrots, and Turnips

Roasted Spring Radishes, Turnips, and Carrots

Roasting radishes and turnips caramelizes their sugars turning them into a sweet side dish. A little olive oil, sea salt and roasting and their spicy bite turns into a sweet crunch. This is a great side dish for any meat – beef, pork, or poultry. You could even fry up an egg and serve it over top of these pretty spring vegetables.


1 bunch multi-colored breakfast/Easter radishes

1 bunch small baby white turnips

1 bunch baby carrots, preferably not the bagged variety

2 teaspoons extra virgin olive oil

Fine sea salt, to taste



Baking sheet


Preheat the oven to 375 degrees Fahrenheit.

Remove the tops from the radishes, turnips, and carrots (if they have tops). You can save the radish and turnip tops for a quick sauté.

Wash the vegetables to remove any dirt.

If any of the turnips or radishes are a bit large cut them in half. You want all the vegetables to be about the same size. As long as the carrots are small and slender you should not have to cut them.

Place all the vegetables on baking sheet and drizzle them with 2 teaspoons extra virgin olive oil. Sprinkle them with sea salt. Toss everything about to coat evenly.

Place the baking sheet with the vegetables in a 375 degree Fahrenheit oven for about 30 minutes. Toss the vegetables halfway through to help them cook evenly.  Depending on the size of the vegetables, they may need a bit longer than 30 minutes to cook.

Roasted Radishes and Turnips

Roasted Radishes and Turnips

Roasted Carrots

Roasted Carrots

A year ago on The Daily Morsel


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