Roasted Radishes with Chives, Thyme and Rosemary (paleo, low-carb + keto)
We received an influx of radishes in our organic produce box a couple of months ago. Aside from enjoying raw, I wasn’t too sure what to do with them. Then, one morning as I was preparing my usual keto breakfast of duck egg, bacon and some sort of roasted vegetable, I tried roasting those radishes… and damn!
I shared the dish on the Healthful Pursuit Instagram page and everyone went crazy! You wanted the low-carb recipe, so here it is, finally.
But wait! Let’s talk book. If you read my post from Wednesday, you know that I’m creating a new keto program.
My first book on ketogenic living, The Keto Beginning, was the first “diet” book I’ve written. Up to that point, the Healthful Pursuit message was one of liberating restriction and being free with our food choices. After the release of The Keto Beginning, our community began to transform, and with it, came a lot of conversation around food restriction, lack and non-trust when it came to allowing our bodies to guide our food choices.
I’ve met with hundreds of women in a one on one setting, over the last year preparing for my second book, Fat Fueled. This 300 page digital program highlights the solid actions I’ve used with my clients to encourage healing on a fat fueled eating style with over 65 recipes and 160 resources. From in-depth plans/support for eating high-fat with thyroid imbalances, adrenal fatigue, anxiety, pregnancy, fertility… addressing keto rash, brain fog, plateaus, workouts, fasting, training, 4 strategies (with meal plans) on carb ups, superfoods, weight loss, weight gain, complications/frustrations, and the most exciting: intuitive eating with high-fat living.
Think of Fat Fueled as the resource that fills in the blanks of living a high-fat, keto life and not feeling like you’re restricting every-damn-thing.The program is filled with simple actions that you can incorporate into your life, step by step. Along with a 4-week meal plan to continue on your fat-burning journey. It’s about creating balance, a healthy relationship with your body and healing ourselves. Yeah, weight loss will likely come as a result, but it’s not the main focus. Why? Because 95% of the women I’ve worked with in the last year were so focused on losing weight that they lost sight of taking care of their bodies and in turn, couldn’t lose weight to save their life.
Your body wants to be healthy, it wants to look good and be balanced. By getting out of our head and letting our body flow through the Fat Fueled program, we provide ourselves with the resources we need to create a life (and body) that we love while sliding into fat-burning mode and totally becoming a lady boss ;)
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Okay, now to roasted radishes for vegetable keto lovers everywhere… let’s do it!
Author: Leanne Vogel Recipe type: Vegan (option), Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins
Serves: 1
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
- 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!
- 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.
- Then, add the fresh chives. Cook for another 2 minutes before adding the fresh herbs. Cook for 1 more minute.
- 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.
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View Nutrition Information (once on page, scroll down)
You could also make these on your barbecue, in one of those barbecue vegetable baskets. I’ve done it a bunch of times, but like the cast iron version better because the fats stay in the pan, letting the radishes soak it up!
