Grilled Carrots and Radishes


  • 1 bunch small to medium radishes, about 18
  • 24 baby carrots
  • 4 tablespoon olive oil
  • 2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • Lemon half


Preheat the grill to around 400-450 degrees F.   Place the radishes and carrots on a baking sheet or aluminum pan and toss with the olive oil, thyme, salt, and pepper. Grill until tender yet firm in the center, about 40-45 minutes. Squeeze with a little lemon juice and serve.

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