Roasted Carrots & Radishes
This roasted vegetable recipe is perfect for a fresh bunch of small carrots with the tops still on. Watermelon and Purple Plum radishes are pictured but you could use the “old standard” radish as well. Pan frying crisper vegetables is easy. Add a couple inches of liquid into a large shallow pan, bring to a boil, reduce heat to a simmer and cover and cook until a little crisper than desired tenderness. Drain off the water, turn up the heat to medium high and add some oil or butter to caramelize the edges. This is an easy and delicious recipe but you can take it up a notch and add chevre. Take it up another level and make carrot top pesto. Waste not, want not.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- 1 bunch small carrots with tops (~ 3/4 lb), halved leaving 1/2″ of the stem
- 5 Watermelon radish (~ 1/3 lb), quartered leaving 1/2″ of the stem
- 5 Purple Plum radishes (~ 1/3 lb), quartered leaving 1/2″ of the stem
- 1 orange, zested & juiced (~3/4 cup)
- 1 1/2 Tbsp unsalted butter
- sea salt to taste
- black pepper to taste
- chevre, optional as garnish
Ingredient List Pesto (makes 2 cups):
- Green tops of carrots
- 1/4 cup pecans
- 1 clove garlic
- 1 Tbsp (~ 1 inch) ginger
- 1 orange (~3/4 cup), juiced
- 1/2 cup extra virgin olive oil
- 3/4 tsp salt (or to taste)
- black pepper to taste
Directions Carrots: Zest the orange and set aside.
Add a couple of inches of water, orange juice, and 1/4 tsp sea salt to a large shallow pan. Add carrots in a single layer with the flat side down. Bring to a boil, reduce heat, and simmer covered until carrots are crisper than desired tenderness (~ 5-8 minutes depending on size of the carrots).
Drain any excess water, if needed, and add 3/4 Tbsp unsalted butter to the carrots/pan. Increase heat to medium high and cook uncovered until the carrots start to caramelize ~ 2-3 minutes. Repeat the same process with the quartered radishes. You may need to do this in batches if your pan is not big enough. Don’t cook the watermelon radishes with the purple radishes in the pan or it will turn them purple.
Top the carrots with the pesto if you made it or just the orange zest if you didn’t have time for that step. Add chevre if desired. Happy Eating! Beckie
- Butter burns easy. If your carrots start to burn after you add the butter, reduce the heat (or take off) and add a touch of olive oil.
- When you get better at the method of cooking with liquid first, and pan frying in oil/butter/fat last, then you will be able to estimate how much water you will need for your pan and when to take off the lid to burn off the excess water instead of having to drain it.
- Making a huge batch? Save some time: Preheat the oven to 400F. Leave the carrots whole. Add all ingredients (not pesto) to a baking dish, cover and cook ~ 25 minutes or until tender. Uncover and roast ~ 20 minutes or until liquid has evaporated and carrots are starting to brown.
Things In My Kitchen:
- Food Processor – Affordable “work horse” blender.
- Blender – Any blender will work, but I love my vitamix.
- Zester – For zestin’ the orange.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Roasted Carrots, Carrots, Radishes, Pesto, Dill Pesto, Vegetarian, Vegan, Dairy Free, Gluten Free