Roasted Carrots and Watermelon Radish

This is a simple, delicious, and beautiful Thanksgiving side dish. The carrots and watermelon radish become slightly sweeter when simply roasted with extra virgin olive oil, sea salt, and pepper. Then, the roasted vegetables are stirred with a bit of citrus to add a layer of brightness to the dish. This is a great dish to prep the day before Thanksgiving and bring to room temperature for the meal! 

INGREDIENTS

• 9 large orange carrots, cleaned and trimmed
• 1 large watermelon radish, sliced thin
• 3 tbsp extra virgin olive oil
• 1 tsp flake salt 
• fresh ground pepper to taste
• 1/2 orange squeezed
• 1/2 lime squeezed 

METHOD

1. Preheat the oven to 450°F.
2. Cut the carrots into quarters and into pieces about 4 inches long. 
3. Spread carrots and radish on a baking dish and gently toss with evoo, salt and pepper. 
4. Roast for about 15-20 minutes, until the edges begin to brown. 
5. Remove from the oven, and toss with fresh-squeezed orange and lime juice.
6. Add salt and pepper to taste and serve warm, or room temperature.