Wash the radishes, cut the greens off leaving a little bit of the stalk. Cut the root off. Cut the medium radishes in half, large radishes in quarters and leave small radishes whole.
Wash and scrub the carrots, cut the greens off leaving a little bit of the stalk. No need to peel them since they are young. Cut long carrots in half. Leave smaller carrots whole. If the carrots are thick, then cut them lengthwise also.
Place the carrots and radishes into a baking dish in one layer, pour the olive oil, add salt and pepper and mix.
Take the thyme leaves off the stems and sprinkle on top.
Place the roasting pan in the oven and bake for 20-30 minutes depending on how cooked you like your vegetables. Pierce the veggies with a sharp tip of a knife to make sure that vegetables are cooked. You should be able to insert a knife easily.
Take the dish out of the oven. Squeeze lemon juice on top of the Roasted Radishes and Carrots and serve.