These sweet sautéed radishes are so juicy and delicious. White balsamic vinegar, honey, and a touch of salt brings out their sweetness and milds their spice. If this is your first time cooking radishes, you'll be pleasantly surprised by this colorful spring side dish!
Twist the leaves off the radishes and wash them 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.
2 bunches radishes
Heat the olive oil in a medium-sized cast iron or non-stick frying pan over medium-high heat. Add 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 - the heat from the radishes will wilt the greens.
1 tablespoon olive oil
Add the honey, white balsamic, butter, 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 slightly. Pour the glaze over the sautéed radishes and radish greens and toss well to coat.
2 teaspoon butter, 3 tablespoons honey, 2 tablespoons white balsamic vinegar, ¼ teaspoon sea salt
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 flaky sea salt.
Notes
If your radishes don't have nice grees, a handful of baby spinach makes a great substitute.