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Garlic Butter Smashed Radishes


  • 1 tablespoon Garlic, chopped
  • 2 teaspoon Parsley Dried
  • ½ tsp seasoning We used a mixture of garlic, onion, oregano, parsley, and cilantro
  • Himalayan Pink Salt ½ tsp
  • ½ cup Colby Cheese 124g or 4.37 oz
  • 2 slices Bacon All Natural Uncured cooked
  • 2 tablespoon Butter Salted
  • 2 tablespoon Algae Oil
  • 1 cup Beef Broth
  • 1 cup Water
  • 20 Medium Radishes


  • Preheat the oven to 450
  • Melt butter. Finely mince garlic. To the melted butter add the algae oil and the garlic. Add the salt, total seasoning, and parsley. Stir and set aside.
  • Cut up 2 slices bacon and cook in a skillet until just done. Remove and drain on paper towels. When cooled chop into bits and set aside.
  • Cut both ends off the radish. Don’t cut too much. Wash thoroughly. I used a pre-packaged pre-washed package but still washed them and trimmed them up a bit.
  • Put the radishes in a pot of half water and half beef broth. Boil until fork-tender.
  • Remove from the broth mixture onto some paper towels to drain, slightly. Discard the broth.
  • Transfer the boiled radishes to a parchment-lined baking sheet. Using a flat-sided cup or ramekin smash each radish. (Helps to spray oil on the bottom of whatever you are using to flatten radish)
  • Don’t flatten out too much as you don’t want them to fall apart when served. You can blot any excess water off from on top of them or on the tray.
  • Spoon about ½ – 1 teaspoon of the garlic butter mixture over the tops of each radish.
  • Pop into the oven for 15 min. (mine were in there for 17 min). Top each radish with about a teaspoon of shredded cheese and a few of the bacon bits. Pop back into the oven for about 10 min.
  • Remove from oven and cool slightly.
  • Serve with Homemade Ranch Dip.