Roasted Radishes with Fresh Herbs

August 9, 2015 by Leanne Vogel November 2, 2018

A low-carb, paleo version of roasted potatoes. Dusted with fresh herbs and sauteed in tallow.

Ingredients

• 1 tablespoon grass-fed tallow
• 1 bunch of radishes, stems removed and cut in quarters
• Sea salt and freshly ground pepper, to taste
• 2 tablespoons diced fresh chives
• 1 tablespoon diced fresh herbs, I used rosemary and thyme

Instructions

1. Add the grass-fed tallow to a cast iron pan or other pan of your choice. I use cast iron because it’s easy to clean and; when you cook vitamin C rich foods in the cast iron, it leaches the iron into your foods. Health!
2. Heat the pan on medium. Once the tallow has melted, add the cut radishes, sea salt and ground pepper. Allow to cook for 7 minutes.
3. Then, add the fresh chives. Cook for another 2 minutes before adding the fresh herbs. Cook for 1 more minute.
4. Serve immediately or, allow to cool completely, transfer to a container and store in the fridge until chilled. They make the best topping for an epic salad!

Notes

Vegan: to make vegan, replace tallow with coconut oil.

Nutrition Information Per Serving