Roasted Carrots and Radishes

Back from California and ready to add some recipes! This one is a morph of one of my other roasted vegetable recipes on an earlier post.

Roasted radishes! YUUUUUUM! Here's the best part: I made this for a dinner party my grandparents and I hosted, and everyone thought they were potatoes. So in a low-carb-girl's world, that is code for awesomeness.

Ingredients:
1 pkg baby carrots
1 bunch radishes
Dried thyme, oregano, italian seasoning, or whatever you have on hand
Extra Virgin Olive Oil
Salt/Pepper

Directions:
Preheat oven to 450. Cut stems off radishes (or leave them on if you're feeling fancy). Toss radishes and carrots with a couple of tablespoons of oil, a teaspoon (or, if you're like me, a couple of shakes) of your chosen dried herb, and a couple of pinches of salt and pepper. Roast on a baking sheet for about 20 minutes, or until you can stick a fork in a radish with ease.

**Serve alone as a side dish, or atop some warm wilted spinach with parmesan and a balsamic reduction (recipe on another post)