Roasted Carrots and Radishes

Ingredients

• 1 lb carrots, peeled and cut into 1-inch slices
• 1 lb radishes, trimmed and quartered
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the carrots and radishes in a large roasting pan.
3. Drizzle olive oil over vegetables and toss to coat.
4. Add garlic, thyme, oregano, salt and pepper and toss again to combine.
5. Spread the vegetables in a single layer.
6. Roast for 25-30 minutes, stirring occasionally, until the vegetables are tender.
7. Serve warm.

Interesting Facts

• Carrots are a good source of beta-carotene, which is an antioxidant that helps protect against cell damage.
• Radishes are a great source of vitamin C and fiber.