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Roasted radishes, carrots & baby onions


  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the baby onions with a little oil and seasonings in a heavy-bottomed baking tray and cook in the oven for about 8-10 mins until almost tender, tossing now and again.
  • Then move the onions to one side and place the carrots and radishes on the other side of the tray. Sprinkle with seasonings, a little oil and the thyme. Toss well, arrange the radishes and carrots in one layer and cook in the oven for about another 15 mins until all the vegies are crisp-tender.
  • When ready, spoon the vegies on a large plate, sprinkle with a little fresh oil, a squeeze of lemon juice and the parsley. Serve as an accompaniment to any simple grilled meat or seafood dish.



  • 12 baby onions, peeled & cut down if too large
  • olive oil
  • sea salt & freshly ground pepper
  • 1 bunch baby carrots with a little of the green, scrubbed well
  • 1 bunch breakfast radishes, cleaned with a little of the green
  • a few fresh thyme leaves
  • ½ lemon
  • 1 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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