3 small to medium daikon radishes (or 1 large), scrubbed and sliced into coins
4-5 carrots, scrubbed (or peeled if preferred) and sliced into coins
1 shallot, thinly sliced, or 1 tbs. minced onion
2 tbs. olive oil
salt and pepper, to taste
1/4 c. balsamic vinegar
Preheat oven to 400 F. Place daikon radishes, carrots, and shallot on a baking sheet lined with parchment paper; toss with olive oil and sprinkle salt and pepper. (You can always add more salt and pepper later, so err on the side of less seasoning at this time.) Roast until crisp-tender, about 25-30 minutes, stirring once halfway through. Remove from oven and drizzle with balsamic vinegar, tossing to coat, Return to oven for an additional 5-10 minutes. Add additional salt and pepper before serving, if needed.
Recipe adapted from: http://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/