Roasted Carrot and Radish Salad with Lemon-Dill Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring tender roasted carrots and radishes tossed in a bright lemon-dill vinaigrette, perfect for a light lunch or side dish. This mediterranean-inspired salads ready in about 40 minutes blends medium carrots, bunch radishes, tablespoons olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and cut carrots into 1/4-inch thick coins. Trim and slice radishes into 1/4-inch thick slices. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
  2. Step 2: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized.
  3. Step 3: Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1/2 teaspoon honey, and a pinch of salt for the dressing.
  4. Step 4: Transfer roasted vegetables to a serving bowl. Drizzle with dressing and toss gently to coat. Serve at room temperature.

Frequently asked questions

How long does Roasted Carrot and Radish Salad with Lemon-Dill Dressing take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Carrot and Radish Salad with Lemon-Dill Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Carrot and Radish Salad with Lemon-Dill Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Carrot and Radish Salad with Lemon-Dill Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Carrot and Radish Salad with Lemon-Dill Dressing?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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