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.
Notes
See more expert tips, variations, and step-by-step pictures above.Storage:
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.
Make-Ahead Strategy:Remove the stems, scrub, and chop carrots and radishes several days ahead of time. Store them in the refrigerator in a covered container. If they will be stored for more than a day, wrap them in a wet paper towel first to keep them crisp.