Serve these sweet sautéed radishes alongside a main like our herbs de provençe chicken, lamb lollipops, or baked sweet potato latkes.
How to make sautéed radishes
Sautéing radishes is really simple. Because of their strong flavor, radishes are an often overlooked vegetable. We love them because they’re one of the first vegetables to come up in the spring. They make their appearance at the farmer’s market or the local grocery store with their bright-colored skin and vibrant (and edible) green tops. They have a distinctly pungent and sometimes peppery flavor that will wake up winter tastebuds. More conventional varieties found at the grocery such as cherry belle can have a lot of zing; others like french breakfast can be a lot milder. Less common varieties that you’ll most likely see at the farmer’s market will add a lot of color and are worth a try. Look for easter egg which can be white, pink, purple, or red, or watermelon radish, which looks much like a mini watermelon with white skin and purplish flesh.
Radishes – you can use any kind of radish but if they’re available, other varieties like easter egg or french breakfast will add color and flavor. Olive oil – extra virgin olive oil is ideal for its flavor and health properties. Honey – raw, local honey will have the most flavor and nutrients but any kind of liquid honey works well. No honey? No problem. Maple syrup can be used as a substitute. White balsamic vinegar – this golden-hued version of balsamic vinegar is prepared much like regular balsamic vinegar but with a gentler, less syrupy flavor. Butter – this can be substituted for your favorite dairy-free alternative. Sea salt – sea salt is less processed than table salt and adds flavor and color.
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