Roasted Baby Carrots & Radishes

Impossibly cute, ridiculously easy, impressively tasty.

500g radishes, scrubbed, halved if large 500g baby carrots, scrubbed and tops removed 2 tablespoons extra-virgin olive oil

Heat the oven to 200°C. Arrange the radishes and carrots in a single layer on a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper. Shake the tray to ensure all the vegetables are well-coated. Roast for 15 minutes, then shake the tray again to flip the vegetables over. Roast for another 1015 minutes, until the vegetables are cooked through and golden. Transfer to a platter and serve. Serves 6