Roasted Radishes and Carrots with a Lemon Butter Dill Sauce

Roasted Radishes and Carrots with a Lemon Butter Dill Sauce

Roasted radishes and carrots drizzled with a lemon butter dill sauce will be the talk of the table. Not only are they trendy, but they're very tasty too!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 97kcal
Author Marjory Pilley


  • 1 pound radishes trimmed and cut in half or quarters
  • 1 pound baby carrots
  • 2 Tablespoons olive oil
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon pepper or to taste

Lemon Butter Dill Sauce

  • 1 Tablespoons butter or margarine
  • 1 Tablespoon lemon juice
  • 1 teaspoon fresh dill chopped


  • Preheat oven to 400 degrees F.
  • Toss radishes and carrots with olive oil.
  • Spread vegetables out in a single layer on a baking sheet.
  • Sprinkle with salt and pepper.
  • Cook for about 20 minutes or until fork tender.
  • While vegetables are roasting, make the lemon butter dill sauce.
  • Melt butter in a small pot or in the microwave.
  • Stir in lemon juice and dill.
  • Drizzle sauce over vegetables and enjoy.


Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 202mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10485IU | Vitamin C: 14.1mg | Calcium: 43mg | Iron: 0.9mg