7 Ways to Use Spring Radishes

Photo by: Melanie Einzig

Sautéed Radishes with Mint

These are radishes coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. - Amanda & Merrill

Serves 4
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
1/2 teaspoon sea salt
1/4 teaspoon freshly ... more 

Photo by: Melanie Einzig

Sautéed Radishes with Mint

These are radishes coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. - Amanda & Merrill

Serves 4
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons mint, roughly chopped

Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it's a deep golden and beginning to take on a nutty smell, about 2 minutes total.
Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.

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