I’ve been freelancing for Melissa d’Arabian for several months now – assisting her with recipe development, food styling + photography and social media. This means I’ve gotten to know her recipes – both from her cookbooks and her online collection – very well. Her latest cookbook sheds light on the fact that you don’t have to shop at fancy health food stores in order to eat healthily…something that many Americans (and most Californians!) can afford to be reminded! Her recipes are beautiful, approachable, and always delicious.
These roasted root vegetables were (heavily) inspired by Melissa’s recipe for Roasted Radishes and Carrots. I just subbed fresh thyme, and used my guilty pleasure, garlic salt, in place of the kosher salt. I made a quick balsamic reduction, drizzled it over everything, and ate the veggies for a mid-afternoon snack.
Thyme Roasted Carrots and Radishes
Ingredients
- 1 bunch medium radishes
- 12 baby carrots, chopped into 3 inch pieces
- 1 tbsp coconut oil, melted
- 1/2 tsp garlic salt
- 4 springs fresh thyme
- Balsamic glaze
Instructions
- Preheat the oven to 425°. Place the radishes and carrots into a large bowl and toss with the coconut oil, garlic salt and thyme sprigs. Transfer to a baking sheet, and roast for 20 minutes.
- Drizzle balsamic glaze over top and serve.
- 1 bunch medium radishes
- 12 baby carrots, chopped into 3 inch pieces
- 1 tbsp coconut oil, melted
- 1/2 tsp garlic salt
- 4 springs fresh thyme
- Balsamic glaze
