09/07/2012 09:42 am ET | Updated Nov 04, 2012

Sauteed Radishes

Caroline Phelps


Very simple and gorgeous to look at, sauteed radishes are a great way to change things up from the common vegetable sides we're so used to eating. Tender and almost turnip like, their taste is mild and uncomplicated. I love serving them with steak or fish.

Sauteed Radishes

Yield: 2 servings (as sides)


1 bunch of radishes (usually about 8 to 10 radishes)
1 tbsp butter
1 tbsp extra-virgin olive oil
1 tsp red wine vinegar or balsamic vinegar
1/2 tsp sugar
salt and pepper to taste
a few flat leaves of parsley, finely chopped (optional)

Cooking Directions

Trim and slice the radishes into quarters In a medium size pan over high heat, melt the butter and add oil. When the butter is bubbling, add the radishes and cook for 5 minutes. Add salt, pepper, vinegar and sugar and cook for another 5 minutes, until radishes are turning golden brown.

Sprinkle with parsley and serve immediately.

Find more recipes from Caroline Phelps at

Subscribe to the Lifestyle email.
All the meal hacks and indulgent snacks. You’re welcome.