Sauteed Radishes

8 Serves

Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.


  • 2 bunches small radishes, scrubbed

  • 2 tablespoons unsalted butter

  • Coarse sea salt and freshly ground pepper


  1. Trim the largest leaves and most of the stems from the radishes, leaving the smallest leaves and approximately 1/2-inch stems. Cut the radishes in half lengthwise.

  2. Melt butter in a large saute pan over medium-high heat. Add radishes, and cook, shaking pan occasionally, until just tender and golden brown, about 7 minutes. Transfer to a serving dish and season with salt and pepper. Serve warm.

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