Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to keep cleanup easy and prevent sticking.
Wash and dry the radishes and carrots thoroughly. Trim the radishes, removing any greens, and cut larger radishes in half. Slice the carrots into 1/2-inch thick rounds for even roasting.
Place the radishes and carrots in a large mixing bowl. Drizzle with about 3 tablespoons of olive oil and toss until all pieces are well coated. The vegetables should glisten with oil and feel lightly slick to the touch.
Sprinkle the vegetables with coarse sea salt and smoked paprika if using. Toss again to distribute the seasonings evenly, ensuring every piece gets a flavor boost.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Space them out so they’re not crowded—this helps them develop crisp, caramelized edges.
Roast in the oven for 25 to 30 minutes, shaking the pan or flipping the vegetables halfway through. You’ll notice the edges turning a deep golden brown and a fragrant smoky aroma filling your kitchen.
Check for doneness: the radishes should be tender when pierced, and both vegetables will have crispy, caramelized edges. If needed, roast for a few more minutes until perfect.
Remove the vegetables from the oven and transfer to a serving dish. Squeeze fresh lemon juice over the top to brighten the flavors and add a touch of acidity.
Garnish with additional herbs if desired, or serve as is. These tender, smoky-sweet vegetables make a beautiful and flavorful side.
