• 1 lb brussels sprouts (trimmed and halved)
  • 1 lb Certified SC Grown radishes (trimmed and halved)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 tsp dried thyme
  • 1/2 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)


  1. Preheat oven to 425 degrees F.
  2. Place all ingredients in a large bowl and toss well to combine.
  3. Spread out in a single layer on a rimmed baking sheet lined with parchment paper.
  4. Bake for 20-30 minutes until the vegetables are starting to brown and crisp up on the edges.
  5. Serve immediately.

Ag Fact: Several varieties of radishes are available year-round. They vary in size, taste, and color but share nutritional values.