Autoimmune PaleoAutoimmune ProtocolFallVeggiesWhole30 ApprovedWinter

Roasted Radishes & Thyme


Roasted Purple Daikon Radishes

We’re in full fall swing, let the #roastallthings commence! Starting with root vegetables to be exact, I love roasting vegetables to bring out their natural sweetness and make a warm savory side dish to pair with any meal. Radishes are a long time favorite of mine and with so many varieties, there are endless possibilities when it comes to preparing them.

I especially love roasted radishes as they make a great alternative to potatoes while still maintaining lower starch, and lower carb, without lacking flavor or satisfaction.

Roasted Purple Daikon Radishes










I’ve been loving spending days walking around my neighborhood, seeing all the fall foliage then coming home and roasting vegetables. It makes the my little apartment warm, cozy and smell amazing.

These radishes not only have the most vibrant color, but their flavor becomes a nutty rich taste that is complimented perfectly with a good dose of Tin Star foods brown butter ghee and fresh thyme.



Roasted Purple Daikon Radishes with Thyme





















One of the best things I learned from living and cooking in Italy is that simplicity is best. Not overbearing ingredients by adding too much to a single food, but rather let it stand alone and compliment it. That’s what I love most about these roasted radishes, they are simply delicious.



Roasted Purple Daikon Radishes With Thyme












5 purple Daikon radishes
2 tablespoons Tin Star brown butter ghee
2 tablespoons fresh thyme
Maldon sea salt


  1. Wash an cut all of the radishes in half, length wise.
  2. Preheat the oven to 375 degrees. On a baking sheet or dish add the radishes and coat them with the ghee and fresh thyme.
  3. Bake for 20-30 minutes until completely browned and slightly crisp.
  4. Garnish with fresh thyme and sea salt to taste.





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