Sautéed Radishes Recipe With Balsamic and Chives

Sautéed radishes are a naturally gluten-free side dish of radishes cooked in a skillet in butter or olive oil until tender, golden brown, and crispy. A radish (Raphanus raphanistrum subsp. sativus) is a widely available root vegetable and member of the mustard family Brassicaceae. Fresh radish bulbs are known for their crispy texture and pungent flavor. Some chefs use radish greens in salads or sautées as well. Radish bunches, such as red and watermelon radishes, are a popular vegetable at farmer's markets and grocery stores in the spring.

Sautéing mellows radishes’ spiciness and adds a caramelized sweetness. Serve sautéed radishes with various foods, like grilled or braised meat, cookout food like cheeseburgers and hot dogs, salmon, and more.

Use the three tips below for making sautéed radishes:

1. 1. Cook the radishes raw. Radishes are crunchy root vegetables and perfectly edible raw. Because of this, there is no need to blanch or parcook the radishes before sautéing them. Add the radishes to the skillet raw to help retain their crunchy texture and peppery flavor.
2. 2. Cut the radishes into smaller pieces. Depending on the variety of radishes, cut them into bite-size pieces. For small, red radishes, slicing or halving them is adequate, but for large radishes, like watermelon or daikon radish, dice or cube them before sautéing. Cutting the radish into small pieces makes the dish easier to eat and quicker to cook.
3. 3. Reserve the radish greens. Sauté the radish greens with the radishes or reserve them to make a salad, pesto, herb oil, or other herb sauces. Radish greens are slightly peppery but mild enough to eat raw in a salad or uncooked sauce.