Roasted Radishes With Honey Butter & Thyme


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

Whether or not you love fresh radishes, these roasted radishes with honey butter and thyme are a crowd pleaser! #roastedradishes #radishrecipesI’ve never been a fan of radishes. As a kid, the only time I ever remember eating radishes was in salad. Always that flavourless garden salad made with iceberg lettuce (which may as well just be called “crispy water”), shredded carrots and sliced radishes, topped with some boring store-bought salad dressing. So uninspiring!

But when I started growing food, I couldn’t help but start a few radish seeds each spring. Radishes are hands-down the quickest crop to produce a harvest in the garden, with roughly three to four weeks from seed to harvest.

The first couple years that I grew them, I still didn’t like them. They were too spicy for my tastes to eat fresh and I really had no desire to recreate the boring garden salads from my childhood. So I often ended up harvesting them and then storing them in the fridge. Inevitably, they went soft and ended up in the compost. It seemed growing radishes was a bit of an exercise in futility, and I almost gave up on them all together.

But then I discovered an heirloom variety of radishes called French Breakfast Radishes. These are long and cylindrical rather than short and round. These radishes are absolutely beautiful, with a fuchsia/red colour at the top that fades to pink and then white at the bottom.

They’re truly one of the prettiest vegetables we grow! And I actually much prefer their flavour to other radishes as I find it a bit more mild. But still, I can’t say I LOVE eating radishes fresh out of the garden, so I was determined to find a way to prepare them so that I (and my family) would actually enjoy them. Otherwise, I couldn’t justify having them take up space in the garden –beautiful as they are– if they were just going to end up in the compost.

 

Whether or not you love fresh radishes, these roasted radishes with honey butter and thyme are a crowd pleaser! #roastedradishes #radishrecipes

 

Roasting radishes was a total game changer

Around the same time that I was pondering my radish dilemma, I found my inspiration. I happened to be flipping through one of my cookbooks stumbled across a recipe for honey roasted radishes.

Roasted radishes! Why had I never thought of this? Why had I never HEARD of this?? Why are radishes still being relegated to boring garden salads when they could be roasted and caramelized in honey butter instead???

While I may never know the answers to these questions, I do know that ever since I tried roasting our homegrown radishes, I’ve not only grown to like radishes, they’ve actually become one of my favourite vegetables to prepare and eat out of our garden! 

While fresh radishes are crunchy and slightly spicy, roasting radishes softens them (like roasted carrots) and takes the spice right out of them!

I came across the original recipe in the cookbook Cedar + Salt, a locally written and produced cookbook that focuses on recipes featuring food that’s grown (either cultivated or wild foraged) on Vancouver Island where I live.

While the original recipe is delicious as it is, I’ve increased the amount of honey butter used as the amount in the original recipe never seemed to be quite enough to fully coat all of the radishes. I decided to add a bit of fresh thyme also since I find that thyme compliments the other flavours in this dish really well. However feel free to omit the thyme if you like and/or adjust the amount of honey butter to suit your tastes.

Later, I started using the radish greens in this dish and roast them right alongside the radishes themselves. I  discovered that they’re actually one of the best parts, and I highly encourage you to use them too! But feel free to omit them if you like, or put your radish greens to use by making radish top pesto instead.

 

Whether or not you love fresh radishes, these roasted radishes with honey butter and thyme are a crowd pleaser! #roastedradishes #radishrecipes

 

How to prepare roasted radishes with honey butter & thyme

To prepare roasted radishes with honey butter & thyme, start by preheating your oven to 425ºF. Then wash the radishes and trim the ends off.

I just snap the leaves right off and then trim the long roots off the ends of the radishes. You could leave the roots if you want and/or you can trim the greens off the top leaving just an inch of so of green tops right on the radishes.

Slice radishes in half lengthwise and set aside. Rough chop the leaves and add them to the bowl. (You can add all of the leaves, some of the leaves of none of the leaves!)

If using thyme, grab a few springs of fresh thyme and toss them right in the bowl with the radishes and greens. If using dried thyme, only add about 1/4 – 1/2 teaspoon max otherwise the thyme may overpower the dish.

Then mix up a batch of honey butter by combining honey and butter in a glass bowl or measuring cup and heating. I like to mix about 1/4 cup of salted butter and 2 tablespoons of honey, but you can adjust the ratio and amounts to your liking).

Either heat in a microwave for a few seconds until melted or on the stove in a double boiler. Mix the honey and butter together as best you can as I find they tend to separate. So, just be sure to mix again right before you pour onto the radishes.

 

Whether or not you love fresh radishes, these roasted radishes with honey butter and thyme are a crowd pleaser! #roastedradishes #radishrecipes

 

How to roast radishes

Pour the honey butter over the radishes, herbs and greens and toss it all together until everything is coated in honey butter. Then dump everything onto a baking sheet and everything out in a single layer (as best you can). Place in preheated oven and bake for 20 minutes.

Remove from oven and sprinkle a pinch of fresh sea salt over everything to taste. Serve roasted radishes hot alongside chicken, red meats, eggs or even on their own!

If you’ve got leftovers, store them in the fridge for up to 3 days.

To reheat leftover roasted radishes, heat just a small amount of butter or oil in a pan on medium high (cast iron is preferred). Sauté the radishes and greens until warmed through and slightly caramelized. 

 

Whether or not you love fresh radishes, these roasted radishes with honey butter and thyme are a crowd pleaser! #roastedradishes #radishrecipes

 

Whether you’re a radish lover or hater…

Whether you love radishes or you hate them, please don’t give up on them until you try this recipe!

If you still hate them after eating them roasted, then by all means never grow or eat a radish again. But I have a feeling you’ll find new appreciation for radishes if you give this recipe a try. Then, like me, you’ll wonder where roasted radishes have been all your life.

Seriously, no need to thank me! But just in case, you’re welcome in advance;)

Whether or not you love fresh radishes, these roasted radishes with honey butter and thyme are a crowd pleaser! #roastedradishes #radishrecipes

Roasted Radishes With Honey Butter & Thyme

Ingredients

  • 1 lb. fresh radishes
  • 1/4 cup butter
  • 1 Tbsp. honey
  • A few sprigs fresh thyme
  • Sea salt to taste

Instructions

  1. Preheat oven to 425ºF. Wash radishes and radish greens and trim the ends to remove the greens and the long root. Reserve the radish greens.
  2. Slice the radishes in half lengthwise and set aside in a bowl. Rough chop the greens and add them to the bowl with the radishes. (This is optional but highly recommended!)
  3. Add a few sprigs of fresh thyme, or about 1/4 teaspoon dried thyme.
  4. Add the honey and the butter to a glass bowl or measuring cup and heat in the microwave or in a double boiler until completely melted. Mix well and then pour the honey butter mixture over the radishes and toss to coat.
  5. Spread the honey-butter coated radishes, herbs and greens on a baking sheet and place in preheated oven. Bake for 12 to 15 minutes, until soft and slightly browned around the edges.
  6. Sprinkle with a pinch of sea salt and enjoy hot. Store leftovers in the fridge for up to 3 days and sauté with little bit of butter or a dollop of olive oil to reheat.

CATEGORIES
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REAL FOOD
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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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Never before have we had access to so much information at our fingertips. Whether you have a question you need answered, are looking for a tutorial to walk you through a specific task or are searching for a recipe to help you figure out what to make for dinner, all you have to do is Google it.⁣

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When I graduated from university with a degree in journalism many years ago, I remember thinking that while I knew how to write, edit, interview, shoot, and handle just about every part of creating a publication from the editorial standpoint, I really had no clue how to actually get published, let alone how the printing process works.

Over the years I’ve followed my passion for writing, editing and creating content, figuring much of it out on my own. From creating my blog to “self-publishing” my own digital/print magazine for the last 4 years, I’ve taught myself most of the practical skills necessary for turning an idea into a publication and getting said publication in the hands and in front of the eyes of many hundreds of readers.

But now that I’ve joined forces with the team at @homesteadlivingmagazine and @freeportpress, we’re all able to level up and reach many THOUSANDS of print and digital readers together.

People are HUNGRY for tried and tested advice on homesteading and self-reliant living. There’s a huge movement happening right now as more people wake up to all of the corruption in the world and realize that many of the systems we have come to depend on are fragile and on the brink of collapse. People are ready to take matters into their own hands by growing their own food, preparing their own meals, becoming producers instead of merely consumers and taking control of their health, freedom, security and lives.

I’m so proud to not only be a part of this movement, but to be at the forefront of it with some of the most passionate, talented and driven individuals I could ask to work with.

Getting to meet and brainstorm with some of the team in person and tour the printing facilities over the last few days has opened up a whole new world of possibilities, not just for me, but for everyone who considers themselves part of the modern homesteading movement. We are growing faster than I could have ever imagined. We’re creating a system outside of the system! We’re charging full steam ahead and we invite you to climb aboard and join us for the ride:)

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27 5

It’s been a minute since I popped into IG to say hi. (Hi! 👋) But before I share what’s been going on behind the scenes, I thought it would be a good time to (re)introduce myself, because I’ve never actually done that before!

My name’s Anna, and I’m a city girl turned modern homesteader living in the beautiful Comox Valley on Vancouver Island. I live with my family (human, furry and feathered) on 1/4 acre property where we grow and preserve hundreds of pounds of our own food every year, and strive to live a more self-reliant lifestyle in all that we do.

I grew up in Vancouver and had pretty much zero experience homesteading before my husband, Ryan and I decided we wanted to escape the rat race, become less dependent on the modern industrial food system (and all modern industrialized systems), and dove head first into this lifestyle around a decade ago.

We packed up and moved to Vancouver Island where we live now, started our first garden, and the rest is pretty much history.

(Well, actually that’s not true… There have been A LOT of ups and downs, successes and failures, wins and losses, struggles, challenges and pivotal moments along the way, but those are stories for another day).

Over the past few years, our decision to follow a less conventional path that aims to break free (at least in some part) from “the system” has been affirmed over and over again. We all know for a fact now that our food system, healthcare system, financial system, transportation system and so much more are all really just a house of cards built on shaky ground. We’ve been lucky so far, but sooner or later it’s all liable to collapse.

But preparedness and security isn’t the only thing that drives us… The peace of mind I get knowing that everything we grow is 100% organic, and that the ingredients in our food, medicine, personal and household products are safe and natural is worth more than anything I could buy at the grocery store.

(I’m not perfect though. Not by a long shot. I still rely on the grocery store, on modern medicine, and on many modern conveniences to get by, but I balance it as much as I can:)

(Continued in comments…)
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!

One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?

(The answer is obviously no one… No one wants that).

Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.

Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!

This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!

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Yes, you read that right…

Modern Homesteading Magazine is coming to an end.

This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.

And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!

And it’s the first issue I’ve ever offered in PRINT!

But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.

If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.

Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.

Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.

I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!

When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)

Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!

Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)

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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!

But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.

That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.

Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.

Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.

While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!

If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:

• Grow your own groceries
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If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.

Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society

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There are so many reasons to grow your own food at home:

💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share

But perhaps the number one reason is because it just tastes better!

Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.

Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!

With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.

(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).

In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!

You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)

The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.

#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
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If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!

When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!

Here’s a glimpse of what you’ll learn inside the Society:

🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.

🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.

🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.

As a member, you’ll enjoy:

📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.

📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.

🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.

I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).

In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!

Link in profile or visit thehouseandhomestead.com/society to learn more.

#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…

There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.

One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.

Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.

The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.

Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.

(Continued in comments…)
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Another garlic harvest in the books!

Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.

Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.

It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)

A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!

Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.

Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!

Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!

Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.

Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.

Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
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