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Honey Butter Roasted Carrots and Radishes

Honey Butter Roasted Carrots and Radishes

Image credit to: Joshua Graveline for Boston Organics


  • 1 lb carrots, peeled & cut into 1 inch pieces
  • 1 lb radishes, halved about 2 bunches
  • 1/4 cup unsalted butter
  • 3 Tbsp honey
  • 1 tsp fresh thyme
  • 1/4 tsp coarse salt
  • pinch ground pepper
  • 1/3 cup chopped walnuts
  • 3 Tbsp crumbled goat cheese



1. Preheat the oven to 425F and line a large baking sheet with parchment paper. Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Put all the vegetables on the parchment paper lined baking sheet.

2. In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).

3. Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated. Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes. 

3. Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan. 

Top the vegetables with the walnuts and goat cheese and serve immediately.

Adapted from Cooking In My Genes

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