Sweet Sautéed Radishes Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
55 kcal
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Course
Side Dish
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Cuisine
North American
Sweet Sautéed Radishes Recipe
Description
The recipe involves prepping radishes by slicing some into thin rounds and halving the rest lengthwise. The bulk of the radishes are sautéed cut-side down in olive oil to brown their flat surfaces and soften. Those warmed radishes are placed with their greens, which wilt slightly from the residual heat. In the same pan, a glaze is made by boiling honey, white balsamic vinegar, butter, and salt until it thickens lightly. This glaze is poured over the radishes and greens, tossing to coat well and develop a gloss.
The finished dish is plated with fresh thin radish slices scattered for crispness and visual appeal. The combination results in a subtle sweet-savory flavor with a soft and tender texture overall, offering a unique way to enjoy radishes beyond raw or pickled forms.
The recipe suggests substituting baby spinach if radish greens are not available, maintaining a leafy green element. This dish can serve as a flavorful side or vegetable addition compatible with diverse main courses.
Ingredients
- 2 bunches radish about 20
- 1 tablespoon olive oil
- 3 tablespoons honey can sub maple syrup
- 2 tablespoons white balsamic vinegar can sub champagne vinegar
- 2 teaspoon butter dairy-free if needed
- ¼ teaspoon salt sea salt
Instructions
- Twist the leaves off the radishes and wash them well. Thinly slice 3 radishes into rounds and set them aside. Then cut the remaining radishes in half lengthwise. Wash the leaves well, place them in a large bowl and set them aside.
- Heat the olive oil in a medium-sized cast iron or non-stick frying pan over medium-high heat. Add the radishes, cut side down, to the pan. Sauté them for 3-4 minutes, or until the bottoms are brown. Remove them from the pan and place them in the bowl with the radish greens - the heat from the radishes will wilt the greens.
- Add the honey, white balsamic, butter, and sea salt to the same pan you cooked the radishes in and bring it to a boil over high heat. Cook for 1 minute, or until the glaze thickens slightly. Pour the glaze over the sautéed radishes and radish greens and toss well to coat.
- Transfer the sautéed radishes and greens to a serving plate, scatter the thinly sliced radishes around the plate, and sprinkle the top with a little flaky sea salt.
Notes
- Baby spinach can be used in place of radish greens if unavailable or wilted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 55kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 111mg | 5% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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