5 Ingredients or Fewer

Sauteed Radishes with Mint

by:
September  5, 2010
5 Stars
Author Notes

Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint. - liahuber —liahuber

Test Kitchen Notes

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. To get beautiful browning but retain some crunch, we cut the radishes into wedges slightly wider than 1/2 an inch and were careful not to crowd the sauté pan, and were rewarded with these golden, perfectly al dente beauties. Be sure to sprinkle on the mint just before serving -- it darkens quickly when exposed to heat. - A&M —The Editors

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.
Contest Entries

See what other Food52ers are saying.

  • cosull03
    cosull03
  • EmilyC
    EmilyC
  • liahuber
    liahuber
  • AntoniaJames
    AntoniaJames
  • gingerroot
    gingerroot

38 Reviews

Emilette October 4, 2020
These are so good! Best radishes I’ve ever had
 
cosull03 May 11, 2020
Simple but awesome. The spring by my farm has adolescent mint plants so I opted for arugula sprouts. It added a zest/earthy feel. Toppled over an egg and peasant bread fried in the same pan. Tasty!
 
Lin April 16, 2020
I was so happy to see the video for this recipe yesterday! I had red and white radishes from my CSA. I did not have the rosemary so I used thyme as was suggested and I also added a baby fennel. This dish was so bright and delicious! I loved how quick and easy it was to prepare. I will certainly use this recipe often when I am able to get radishes! Thank you so much!
 
Pam April 17, 2019
This sounds and looks wonderful. I was thinking of taking it to my in-laws' Seder Friday evening. They do not keep Kosher, but on Passover they might make an effort to not mix meat and dairy, so with butter, these can't be served with the brisket. I don't know if margarine will brown like butter, but most margarine lists butter on the ingredients, so unless I find a vegan margarine that's out. Suggestions?
 
KellyBcooks August 5, 2015
Great recipe! I was looking for more ways to eat radishes and this was a perfect recipe to get me started! Really enjoyed the peppery crunch of the radish turn soft, buttered (did a little browning of the butter), salted (key), and finish with a light mint flavor. Excellent! Enjoyed this very much and am looking forward to trying more rad radish recipes!!! Thanks!
 
chips August 19, 2012
this is great, I"ll try to do it today. thanks
 
chips August 19, 2012
this is great, I"ll try to do it today. thanks
 
EmilyC May 15, 2012
I made this last night while my mom was visiting, and we loved it! We both like radishes (she's grown them in her garden for years) but we had never had them prepared like this. We served them as a side to salmon. Thanks for the lovely recipe!
 
Author Comment
liahuber April 28, 2011
Antonia, I'm so glad these radishes inspired you! I've got to say, they're delish--I make them all the time, and they go with anything (leftovers are also great in a salad).

Come visit me on Nourish Network (www.nourishnetwork.com) for more!
 
AntoniaJames April 28, 2011
I've never been fond of radishes, but I suspect that this recipe is going to change that. For the first time, ever, radishes are on my shopping list. My mint is growing like crazy, so the timing is perfect. ;o)
 
Lauraulloa September 27, 2010
is perfect and easy-delicious Kudos!
 
Author Comment
liahuber September 23, 2010
Glad you liked it, gingerroot ... and you can find a whole lot more of my recipes on my website, Nourish Network (www.nourishnetwork.com). I hope you'll come by!
 
gingerroot September 23, 2010
I made this the other night and it was delicious. An elegant, beautiful dish. The mint is a wonderful contrast to the sweet caramelized radishes. Looking forward to your next recipe!
 
HumbleBean September 20, 2010
To me, simple dishes are often the source of comfort and this recipe is exactly that.
 
Author Comment
liahuber September 20, 2010
Aw, thanks, HumbleBean!
 
cbear1984 September 19, 2010
I made it tonight for dinner. Really nice!
 
Ellen G. September 19, 2010
I used watermelon radishes that I got from my CSA. They were beautiful! The brown butter and mint really offset the bite of the radishes.
 
Pam April 17, 2019
Do they still have a bite once they're cooked? I was under the impression that cooking them took away the peppery bite.....
 
pharman10 September 18, 2010
Will try this soon, Lea. Do you have a recipe for pickled okra? Patty
 
Author Comment
liahuber September 20, 2010
Sorry, Patty -- no. But I do have a rockin' recipe for Spicy Sweet Pickled Cucumbers -- http://nourishnetwork.com/2010/07/14/spicy-sweet-pickled-cucumbers/. Enjoy!
 
Author Comment
liahuber September 17, 2010
So fun to see everyone's comments! We've got steak planned for dinner tomorrow, and, Rhonda35, I would have never thought to pair it with these ... but you make it sound so good I think now I will!
 
Rhonda35 September 17, 2010
Really was a very nice compliment to the bolder flavors of a grilled steak. Let me know what you think...and, more importantly, enjoy your dinner with your companions!
 
drbabs September 16, 2010
Congratulations on being a finalist. I am looking forward to making this!
 
Rhonda35 September 16, 2010
YUM! Made this tonight to serve along with grilled flank steak, sliced late summer tomatoes and sauteed broccoli rabe with garlic. Very, very good and I was surprised by how sweet and mellow the radishes became with cooking. Don't think I browned my butter long enough, but they were still pretty darn tasty! Thank you, Liahuber, for sharing!
 
Pam April 17, 2019
Sounds like a wonderful dinner; I can't wait for REAL summer tomatoes instead of the grocery store ones!