This recipe calls for roasting radishes and carrots with olive oil, thyme, salt, and pepper at 450 degrees Fahrenheit for 20-25 minutes. The ingredients are scrubbed radishes, baby carrots, olive oil, thyme, lemon, salt, and pepper. The vegetables are tossed with the oil and seasonings before roasting until tender but still firm, then lemon juice is squeezed over the radishes before serving.

1. Thyme Roasted Radishes and Carrots
Ingredients
• 12 radishes
• 12 baby carrots
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 lemon
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
Directions
1. Scrub the radishes and carrots with an abrasive plastic pad reserved for vegetables, followed by
rinsing. Remove tops and leaves.
2. Spread the radishes and carrots out in a glass pan, or baking sheet lined with foil.
3. Drizzle with olive oil and thyme. Add salt and pepper to taste.
4. Roast at 450 degrees F (230 degrees C) for about 20-25 minutes, until tender yet firm in the center.
5. Squeeze lemon juice over radishes before serving.
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