- 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.