Honey Butter Toasted Carrots and Radishes


  • 1 bu carrots, peeled & cut into 1 inch pieces
  • 1 bu radishes, halved or quartered
  • 1/4 cup unsalted butter
  • 3 tbsp honey
  • 1 tsp fresh thyme
  • 1/4 tsp coarse salt
  • pinch ground pepper
  • 1/3 cup chopped walnuts
  • 3 tbsp crumbled goat cheese


  • Preheat the oven to 425F and line a large baking sheet with parchment paper
  • Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half
  • Put all the vegetables on the parchment paper lined baking sheet
  • In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds). Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated
  • Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes
  • Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan
  • Top the vegetables with the walnuts and goat cheese and serve immediately


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