Lemon Thyme Roasted Radishes and Carrots with Vegan Feta
When most people think of radishes, they most likely think of eating them raw, but they are also delicious roasted! In fact, it makes them sweet and tender, and I love preparing them this way for a spring side dish. In this recipe I pair them with sweet carrots, a lemon thyme dressing and some vegan feta for a flavorful and delicious combination!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 400F degrees, and oil a sheet pan.
- Toss the veggies with 1 Tbsp of the olive oil, the thyme, garlic powder and sea salt, and spread out on the sheet pan. Place in the oven and roast for about 45-50 minutes, or until the veggies are tender and starting to brown. Remove from the oven.
- Whisk together the remaining Tbsp olive oil, lemon juice, maple syrup and mustard.
- Pour the veggies into a large bowl, and toss with the sauce and feta until evenly distributed.
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- Side Dish