Roasted Radish and Carrot Salad with Dill Vinaigrette

A colorful salad of roasted radishes and carrots tossed in a tangy dill vinaigrette, perfect for a refreshing spring side dish or light lunch.

Cuisine: General

Category: Vegetarian

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 2 cups radishes
• 2 large carrots
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh dill
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 cups spring greens

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Slice radishes 1/4-inch thick and julienne carrots. Toss with 1 tbsp olive oil, salt, and pepper; spread on a parchment-lined baking sheet.
2. Step 2: Roast 15-18 minutes until tender and caramelized, flipping halfway. Meanwhile, whisk together 2 tbsp olive oil, lemon juice, Dijon mustard, chopped dill, salt, and pepper for dressing.
3. Step 3: Toss roasted vegetables with dressing until coated. Serve over spring greens, tossing gently to combine.