Sautéed Radishes

Kitchen Tested
  • Yield 2 servings

Forget about carving radishes into roses. Try this simple sauté instead. It's a revelation.

Sauteed Radishes
Mark Boughton Photography / styling by Teresa Blackburn

Serve this as a small side with broiled white fish or roasted chicken.


1 tablespoon olive oil
16 radishes (1 bunch)
1/2 teaspoon coarse salt
1/4 teaspoon white pepper
1 tablespoon butter


  1. Cut larger radishes lengthwise into sixths and smaller radishes into quarters.
  2. Place a large sauté pan over medium high heat. When hot, add olive oil and radishes in a single layer. Sprinkle with salt and pepper. Cook radishes, without shaking them, until golden on the undersides, 2 to 3 minutes. Shake the pan and add butter. Continue cooking until radishes are tender, about 3 minutes.

Recipe by Chef Jon Ashton.



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