Roasted Carrots & Radishes

1. Preheat the oven to 425F. For the carrots, split each in half lengthwise. For the radishes, trim the top green stem and the bottom stringy end, both just slightly. You still want to keep the exterior of the radish intact. Split each in half lengthwise. Toss both the carrots and radishes with a coating of oil in a large mixing bowl. Season with salt and black pepper. Spread the vegetables onto a baking sheet in one, even layer. Scatter the sprigs of thyme on top of the vegetables. Roast for 20 minutes.

Honey Turmeric Glaze

1. Meanwhile, stir together the honey and turmeric. After 20 minutes of roasting, remove the carrots and radishes from the oven. Drizzle them with ¾ of the honey turmeric glaze. Roast for another 4 minutes.

To Serve

1. Serve the carrots and radishes on a plate with a drizzle of the remaining honey turmeric glaze and a sprinkle of hemp seeds.