Sauteed Radishes and Sugar Snap Peas

June 29, 2011
1 Ratings
  • Serves 4
Author Notes

A really tasty side dish to go along with the next chicken breast or salmon you cook! —TheGirlyGirlCooks

What You'll Need
  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 1/2 cup thinly sliced Shallots
  • 12 ounces Sugar Snap Peas, trimmed and strings removed
  • 2 cups thinly sliced Radishes (about 1 large bunch)
  • 1/4 cup freshly squeezed Orange Juice
  • 1 teaspoon dried Dill Weed
  1. Melt the butter with olive oil in a large skillet over medium heat. Add shallots and saute until golden, about 5 minutes. Add sugar snap peas and radishes and saute until cripy-tender, about 5 minutes. Add orange juice and dill weed, stir for 1 minute. Season with salt and pepper to taste.

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1 Review

Danna F. June 25, 2022
East and tasty. I wouldn't have thought to put dill and orange juice in it. I just used a touch of both.