I can’t tell you how excited I am to share this recipe with you. For years I thought that a radish’s sole destiny was to end up in a salad. He might, if he were really lucky, end up sprinkled in a little sea salt and nibbled on raw. That was about as much as he could dream to become.
But wait … his destiny is changing!
I love how this dish transforms the radish into a beautiful, colourful summer side dish. The radishes are still quite firm (mushy veggies are g-ross) and their spiciness is toned down a notch. There’s also lots of contrasting texture with the crunchy fresh sliced radishes and the wilted radish greens mixed in.
I’m a big fan of not wasting any edible part of a veggie (see these Sweet and Spicy Sauteed Kale Stems or these Oven Roasted Carrots with Carrot Top Pesto). Since all parts of the radish are edible why throw any part of it out?
I would recommend leaving the tails on the radishes and not trimming the greens off their tops, like you see in the pictures. I think it’s visually a lot prettier that way.
This is a great dish to make ahead for a dinner party as most of it can be made ahead of time. Read: you can spend more time chatting with your guests and drinking wine and less time stressing in the kitchen.
Here’s how I do it:
- Sauté the radishes and set them aside.
- Make the glaze and pour it into an ovenproof dish. Add the sautéed radishes to the dish, cover the dish and set it aside.
- Set the radish greens and sliced radishes aside in two separate bowls.
- 15 minutes before you want to serve the dish pop the sautéed radishes into the oven at 350 degrees. Once they are warm remove them from the oven, add the radish greens to the dish and toss until they are lightly wilted.
- Then just plate the dish and serve!
Make sure to follow The Endless Meal!
- 2 bunches of radishes, about 20 in total
- 1 tablespoon olive oil, divided
- 1 teaspoon butter*
- 2 tablespoons honey*
- 2 tablespoons white balsamic
- ¼ teaspoon sea salt
- Twist the leaves off the radishes and wash the radishes well. Thinly slice 3 radishes into rounds and set them aside. Then cut the remaining radishes in half lengthwise. Wash the leaves well, place them in a large bowl and set them aside.
- Heat half the olive oil in a cast iron or non-stick frying pan over medium high heat. Add half the radishes, cut side down, to the pan. Sauté them for 3-4 minutes, or until the bottoms are brown. Remove them from the pan and place them in the bowl with the radish greens. Add the remaining olive oil to the pan and sauté the rest of the radishes.
- Add the butter, honey, white balsamic and sea salt to the same pan you cooked the radishes in and bring it to a boil over high heat. Cook for 1 minute, or until the glaze thickens. Pour the glaze over the sautéed radishes and radish greens and toss well to coat.
- Transfer the sautéed radishes and greens to a serving plate, scatter the thinly sliced radishes around the plate and sprinkle the top with a little extra sea salt. *Flaky sea salt works great to finish this dish.
The original idea for these radishes came from Fine Cooking’s Honey Roasted Radishes. The ingredients are largely the same but I’ve changed the process as I find this way is more simple but produces equally great results.