AIP Friendly Maple & Apple Cider Roasted Radishes
Radishes are one of those vegetables that most people relegate to raw salads, but roasting them at high heat completely transforms their character — the sharp, peppery bite mellows into something tender, sweet, and deeply savory. Here, a two-stage roast first caramelizes the cut sides in olive oil, then finishes them in a glossy glaze of pure maple syrup, apple cider vinegar, ground ginger, and turmeric. That combination hits every note: a little sweet, a little tangy, warmly spiced, and beautifully golden at the edges. Every ingredient in this dish is clean and compliant for the autoimmune protocol, which can make finding genuinely satisfying side dishes feel like a challenge — this one delivers without any workarounds or substitutions. The glaze comes together in about a minute while the radishes are already in the oven, so the active effort is minimal for a result that looks genuinely impressive. A scatter of fresh thyme over the top adds a herby brightness that ties everything together. This serves four and works beautifully alongside roasted proteins or as a standout addition to a simple weeknight spread.
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Learn more →Ingredients
4 servings
- 2 bunches radishes (about 1 lb), trimmed and halved
- 2 tbsp olive oil
- ¼ tsp salt
For the glaze
- 2 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For serving
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
Toss the halved radishes with the olive oil and salt directly on the prepared baking sheet, then spread them cut-side down in a single layer with space between each piece.
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