• Preheat your oven to 475°F and line a baking sheet with parchment paper.
• Wash and trim the carrots and radishes. Cut them into uniform pieces.
  1 lb carrots, ½ lb radishes
• In a bowl, toss the carrots and radishes with olive oil, salt, and black pepper until evenly coated.
  ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup olive oil
• Spread the vegetables in a single layer on the prepared baking sheet and roast in the preheated oven for 15 minutes, or until tender and caramelized, stirring halfway through.

Herb Mixture

• While the vegetables are roasting, prepare the herb mixture. In a separate bowl, combine chopped cilantro, chopped parsley, the juice and zest of half a lemon, olive oil, salt, black pepper, and a pinch of crushed red pepper flakes.
  ¼ cup olive oil, ½ cup ciliantro, ½ cup parsley, ½ lemon juice and zest, ½ teaspoon salt, ¼ tablespoon black pepper, ⅛ teaspoon crushed red pepper flakes
• Once the vegetables are roasted, transfer them back to the bowl and toss with the herb mixture until evenly coated. Serve warm and enjoy your herb-roasted carrots and radishes!