Impossibly cute, ridiculously easy, impressively tasty.

Words & Recipe: Lucy Corry  Styling & Photo: Carolyn Robertson

Serves: 6

INGREDIENTS

500g radishes, scrubbed, halved if large
500g baby carrots, scrubbed and tops removed
2 tablespoons extra-virgin olive oil

METHOD

Heat the oven to 200°C. Arrange the radishes and carrots in a single layer on a baking tray.

Drizzle with olive oil and season with salt and freshly ground black pepper. Shake the tray to ensure all the vegetables are well-coated.

Roast for 15 minutes, then shake the tray again to flip the vegetables over.

Roast for another 10-15 minutes, until the vegetables are cooked through and golden.

Transfer to a platter and serve.

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