![roasted carrots and radishes](https://cdn.statically.io/img/www.allrecipes.com/thmb/VtUvL1D9ujvBuvlF8v1pJqAGiUs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roasted-Carrots-and-Radishes-Soup-Loving-Nicole-4x3-1-2000-fc189eb9237646b898340157e3f4b548.jpg)
Ingredients
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1 cup radishes, trimmed and quartered
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1 cup baby carrots
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2 tablespoons olive oil
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½ teaspoon garlic salt
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½ teaspoon lemon-pepper seasoning, or to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
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Roast in the preheated oven until tender, 20 to 25 minutes.
Cook's Note:
Substitute large carrots for baby ones; peel and cut them into 1-inch chunks.
Nutrition Facts (per serving)
146 | Calories |
14g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 146 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 2g | 10% |
Sodium 627mg | 27% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 1g | 1% |
Vitamin C 4mg | 4% |
Calcium 27mg | 2% |
Iron 1mg | 4% |
Potassium 196mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.