Ingredients:
- 1 bunch radishes (about 12–15), halved or quartered if large
- 1 lb baby carrots or thin spring carrots, halved lengthwise
- 3 TBS Koroneiki extra virgin olive oil, divided
- Salt and freshly cracked black pepper
- 3 TBS strawberry balsamic vinegar
- 2 garlic cloves, thinly sliced
- Fresh thyme sprigs (about 4–5)
- 2 tablespoons crumbled goat cheese or ricotta, to finish
- Flaky sea salt, to finish
- Fresh chives or microgreens, to garnish
Directions:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment.
- Toss the radishes and carrots with 2 tablespoons of the Koroneiki oil, the garlic, thyme, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 20–25 minutes, tossing once halfway through, until the vegetables are tender and starting to caramelize at the edges.
- Transfer the roasted vegetables to a serving platter. Drizzle with the balsamic glaze and the remaining tablespoon of Koroneiki EVOO.
- Dot with goat cheese, sprinkle with flaky sea salt and chives or microgreens. Serve warm.
💡 Tip: Try adding a handful of snap peas or broccolini to the roasting pan for variety. This balsamic works beautifully on almost any summer vegetable.
