You are here: Home » Recipes » Sautéed Radishes Sautéed Radishes Recipe by Jon AshtonKitchen Tested Yield 2 servings Forget about carving radishes into roses. Try this simple sauté instead. It's a revelation. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Serve this as a small side with broiled white fish or roasted chicken. Ingredients 1 tablespoon olive oil16 radishes (1 bunch)1/2 teaspoon coarse salt1/4 teaspoon white pepper1 tablespoon butter Instructions Cut larger radishes lengthwise into sixths and smaller radishes into quarters. 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.