Sautéed Radishes with Sweet White Balsamic Glaze
Raw radishes are crisp and peppery, but cooking them transforms their flavor. The heat softens their bite and brings out a gentle sweetness, which is why I love them sautéed.
Ingredients
- 2 bunches radishes, about 20
- 1 tablespoon olive oil
- 3 tablespoons honey
- 2 tablespoons white balsamic vinegar, can sub champagne vinegar
- 2 teaspoon butter
- ¼ teaspoon sea salt
Instructions
- 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 greens, a handful of baby spinach makes a great substitute. Serving: 1 serving = ⅙ of the recipe, Calories: 55kcal, Carbohydrates: 7g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 111mg, Potassium: 49mg, Fiber: 1g, Sugar: 7g, Vitamin A: 22IU, Vitamin C: 3mg, Calcium: 6mg, Iron: 1mg