3/4 lb (340 g) small carrots

2 cups (190 g) Romanesco cut into small florets

8 radishes, halved

2 tbsp (30 ml) olive oil

With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

Place the carrots on the prepared baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Bake for 15 minutes. Remove from the oven and stir. Add the Romanesco and radishes. Drizzle with the remaining oil (1 tbsp/15 ml). Season with salt and pepper. Bake for 15 minutes more or until the vegetables are al dente. Let cool. Transfer to a large bowl and set aside.

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