This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Roasted radishes and carrots are a colorful, delicious, and healthy side dish that will be the talk of the table. Easy recipe for the oven or air fryer.
Looking for a new and trendy side dish for your dinner table? Mix radishes and carrots together and roast them until they're caramelized on the outside and tender on the inside!
And if you're feeling extra fancy, drizzle these root vegetables with dill butter sauce and take them to the next level!
If you've tried baked carrot fries or air-fried radishes, you know what happens during the cooking process. It brings out the sweet flavor. The transformation of slightly bitter radishes is truly amazing.
This veggie combination doesn't need a sauce. But we've shared a favorite one that's simple to make, plus a few more ideas for serving time.
Why you'll love this recipe?
- You can make it in half an hour in the oven or an air fryer.
- It's low-carb, keto-friendly, and gluten-free.
- It's equally perfect for snacking or as a holiday side dish.
Below are the basic ingredients to roast carrots and radishes:
To prepare the ingredients, remove the vegetable stems, scrub clean, and dry. Peel vegetables if you want to, but it's not necessary.
Baby carrots or rainbow carrots are also excellent choices for this recipe. You can use washed and pre-chopped carrots and radishes if you're short on time.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Types of Radishes
Cherry Belle or Globe radishes are typically found in the grocery store. They have a crisp, peppery flavor. But there are so many other varieties worth trying. They're not just a pretty salad garnish!
Other types of radishes to look for include:
- Watermelon (white on the outside and bright pink on the inside)
- Black or Spanish (spicy)
- French breakfast
- Daikon radishes (long and white.)
The standard guidance for roasting vegetables applies when cooking a mixture of carrots and radishes. We've outlined the process and tips below.
- Cut carrots and radishes into similarly-sized pieces so they cook uniformly. Smaller segments cook more quickly. We aimed for ¾-inch pieces.
- Thoroughly toss vegetables with olive oil and sprinkle with salt and pepper. Don't skimp on the olive oil. Each piece should be coated so it doesn't dry out during the cooking process. Use your hands if necessary to make sure each piece is coated.
- Spread radishes and carrots into a single layer on a large baking sheet so there is room for air to circulate and make the edges crispy. Use more than one sheet pan if you're doubling the recipe.
- Note: parchment paper can be used for easy clean-up, but the vegetables won't brown quite as well as an unlined baking sheet.
- Roast at 400°F for about 20 minutes or until the vegetables are fork-tender. Move them to a serving dish and enjoy. Or jazz them up with one of the ideas below.
Air Fryer Instructions
Use an air fryer to roast carrots and radishes if you have one. You don't even need to preheat it first!
Prepare the vegetables using the process outlined above and arrange them in the basket, trying to keep them from overlapping.
Cook at 390°F for about 20 minutes, tossing every 10 minutes. The exact time will vary depending on your particular appliance and the size of the vegetables.
Simple Lemon Butter Dill Sauce
Want to take this side dish to the next level? Toss roasted radishes and carrots with a mixture of butter, lemon juice, and dill. This will seal the deal for any skeptics.
There are plenty of fancy recipes out there to make a tasty sauce. But you can't go wrong with this ingredient combination. Simply melt butter in the microwave and stir it with lemon juice and dill weed. Toss the vegetables with the sauce at serving time.
Use fresh lemon juice and dill weed if you have it! But dried dill will work as well.
More Serving Ideas
There are endless ways to dress up roasted radishes and carrots, or any vegetables for that matter:
- Serve with a squeeze of fresh lemon and a sprinkling of kosher salt.
- Stir in fresh thyme, rosemary, or other fresh herbs.
- Make a honey butter mixture by combining 3 tablespoons of softened butter with 1-2 tablespoons of honey.
Roasted radishes and carrots are always best straight from the oven. But, if you have any left:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven (at 350 °F) or air fryer (at 350 °F) until heated through. They may also be warmed in the microwave but won't be crispy.
Remove the stems, scrub, and chop carrots and radishes several days ahead of time. Store them in the refrigerator in a covered container. If stored for over a day, wrap them in a wet paper towel to keep them crisp.
More Fantastic Vegetable Side Dishes
Did you make this recipe?
Please leave a rating and tell us how you liked it!
Roasted Radishes and Carrots (Oven or Air Fryer)
- 1 pound radishes
- 1 pound baby carrots
- 2 Tablespoons olive oil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Lemon Butter Dill Sauce (Optional)
- 1 Tablespoon butter or margarine
- 1 Tablespoon lemon juice
- 1 teaspoon fresh dill chopped
- Preheat the oven to 400°F.
- Cut carrots and radishes into similarly-sized pieces so they cook uniformly. Smaller segments cook more quickly. Aim for about ¾ of an inch in size.
- Thoroughly toss vegetables with olive oil and sprinkle with salt and pepper. Each piece should be coated so it doesn't dry out during the cooking process.
- Spread radishes and carrots into a single layer on a baking sheet so there is room for air to circulate and make the edges crispy.
- Sprinkle with salt and pepper.
- Cook for about 20 minutes or until fork-tender.
Air Fryer Instructions
- It is not necessary to preheat the air fryer for this recipe.
- Prepare radishes and carrots as described in steps 2 and 3 above.
- Arrange vegetables in your air fryer, trying to keep them from overlapping too much. Prepare in batches if you have a small air fryer.
- Cook at 390°F for about 20 minutes, tossing every 10 minutes until browned and fork tender. The exact time will vary depending upon your particular appliance, and the size of the vegetables.
Lemon Butter Dill Sauce (Optional)
- While the vegetables are roasting, make a lemon butter dill sauce.
- Melt butter in the microwave for 15-30 seconds in a small bowl.
- Stir in lemon juice and dill.
- Drizzle sauce over vegetables and enjoy.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven (at 350°F) or air fryer (at 350°F) until heated through. They may also be warmed in the microwave, but they won't be crispy.