Sautéed Radishes
Radishes are sautéed with butter, salt and pepper and sprinkled with fresh chives for this quick and easy veggie side dish that proves radishes aren't just for salads!
Servings: 4
Estimated Calories: 63
Ingredients
- 2 tablespoons butter, I use salted butter; unsalted butter is fine too
- 1 pound fresh radishes, slice off and discard root and stem ends, then halve or quarter (See Note below)
- ½ teaspoon salt, or to taste (I use kosher salt; if using regular table salt, you may want to start with less)
- ¼ teaspoon black pepper, or to taste
- 2 tablespoons chopped fresh chives, or to taste (optional)
Instructions
- In a large skillet that is big enough to hold all of the radishes in a single layer (I use an 11-inch skillet), melt the butter over medium heat.
- Add the radishes to the skillet; season with salt and pepper.
- Sauté, stirring occasionally, until the radishes are fork-tender and lightly golden brown in spots, about 12 to 14 minutes. Taste and adjust seasoning, if needed.
- If desired, sprinkle with fresh chives. Serve immediately.
Don't stir too often (I stir them about every 2 minutes); they need to sit still in the pan for a little bit of time to develop some color.
Recipe Notes
- Whether you halve or quarter the radishes will depend on their size. I generally halve the smaller ones and quarter the larger ones. The goal is to have pieces that are all approximately the same size so they cook evenly. I find that ¾-to-1-inch pieces are a nice size because they cook quickly without over-browning.
- Since all stoves and pans are different, keep an eye on the heat and adjust it, if needed. You don't want the butter to burn or the radishes to burn or get too brown on the outside before they are tender on the inside. Just a very light golden brown color in spots is the goal.
- Chopped fresh parsley can be used instead of chives, or you can just serve the radishes as-is.
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