Sautéed Radishes

Sauteed Radishes
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings

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


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

Nutritional Info *per serving

  • Calories 140
  • Fat 13g
  • Cholesterol 15mg
  • Sodium 660mg
  • Carbohydrate 3g
  • Fiber 0g
  • Protein 0g