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!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 | Prep Time: 5 minutes | Cook Time: 45 minutes | Ready in: 1 hour

Ingredients

• 3 large organic watermelon radishes, peeled and cut into 1 inch cubes
• 2 bunches organic radishes, cleaned and tops removed
• 6 medium organic carrots cut into 1 inch pieces
• 2 Tbsp olive oil, divided
• 1 Tbsp fresh thyme leaves (or 1/2 tsp dried
• 1/2 tsp garlic powder
• sea salt to taste
• 2 Tbsp lemon juice
• 1 Tbsp maple syrup
• 2 tsp dijon mustard
• 4 oz Violife vegan feta, crumbled

Instructions

1. Preheat the oven to 400F degrees, and oil a sheet pan.
2. 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.
3. Whisk together the remaining Tbsp olive oil, lemon juice, maple syrup and mustard.
4. Pour the veggies into a large bowl, and toss with the sauce and feta until evenly distributed.
5. Serve!