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Roasted Radishes and Carrots

Roasted Radishes and Carrots

Fresh and locally sourced ingredients transcend through the art of cooking. Alice Waters, the American chef that pioneered such culinary philosophy is right on target. At her restaurant Chez Panisse, their specialty is transforming a simple ingredient to something amazing. Her pairing of radishes with herb salad was simple to the eye but the taste is beyond words. A crisp clean bite, followed by a hint of spice, pepper and a grassy note. We may not have Chez Panisse in Southern California, but we have access to great local produce. The folks at Uncommon Good, a local non-profit organization with an urban agriculture program in Claremont has a weekly offering of seasonal produce.  Not only did Uncommon Good have radishes that were bountiful and full with bright leafy greens, they also had fennel, carrots and grapefruit. The thought of creating a spring vegetable dish was born. 

Pair this humble vegetable dish with an Organic wines such as Elizabeth Spencer Sauvignon Blanc or dry farmed Riesling from Smith Madrone


  • 1 bunch of carrots (8 to 10 carrots)
  • 1 bunch of radishes (7 to 10 radishes)
  • 1 Tbs extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly cracked pepper
  • 2 Tbs fresh dill, chopped

1. Preheat oven to 425°F. Chop the tops of the carrots off and peel (I leave mine on, but that is up to you).

2. Trim the radishes and slice the larger radishes in half. Smaller ones are okay to roast whole. 

3. In a large bowl add all the vegetables, olive oil, salt and pepper and toss evenly.

4. Place the radishes and carrots on a baking sheet lined with foil and roast in the oven for 20-30 minutes until they are tender.

5. Sprinkle some fresh dill over and serve.

 Contributed by Monica Yu, Assistant Wine Buyer for Plume Ridge Bottle Shop.

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