Bring a large Pot of salted ¼ cup water, more as necessary to a boil. Cook the 8 oz soba noodles until al dente, according to package directions. Drain and rinse the 8 oz soba noodles with cool ¼ cup water, more as necessary until they are room temperature, shaking out all the excess ¼ cup water, more as necessary. Transfer the 8 oz soba noodles to a large serving Mixing Bowl and set aside.

While the 8 oz soba noodles are cooking, in a medium Mixing Bowl, combine the 1 bunch of radishes (about 6 medium), cut into ½-inch cubes, 1 large cucumber (about 1 lb), cut into ½-inch cubes, ¼ cup rice vinegar and 1 tsp of the 2 tsp fine sea salt, divided. Let the veggies marinate for 10 minutes, tossing occasionally.

(Phoebe did this step in a Food Processor but I opted to whisk together by hand.) In a 2 cups Measuring Cups, combine the ½ cup unsalted almond butter, 1 small garlic clove, pressed or minced, ¼ cup freshly squeezed lime juice (about 2 limes), 2 tbsp reduced-sodium tamari or soy sauce, 2 tsp raw honey, 2 tsp toasted sesame oil and remaining 2 tsp fine sea salt, divided. Whisk until blended, then add ¼ cup ¼ cup water, more as necessary and blend again. If necessary, add more ¼ cup water, more as necessary, 1 tbsp at a time, until you reach the consistency of peanut sauce.

Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it.

Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a Baking Sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.