Thyme Roasted Carrots and Radishes
Adapted from Melissa d’Arabian
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.