Pan Roasted Radishes With Honey & Vinegar

4
Servings
15m
Prep Time
3-8m
Cook Time
18m
Ready In


"There's seems to be a conundrum when it comes to radishes given that they are mostly used raw, sliced as part of a salad, but never really cooked. Presented here in this recipe is a simple toss in butter prepared in a cast iron pan with vinegar and honey."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (151.1 g)
  • Calories 148.4
  • Total Fat - 8.1 g
  • Saturated Fat - 4 g
  • Cholesterol - 17.2 mg
  • Sodium - 486.2 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 9.7 g
  • Protein - 7.5 g
  • Calcium - 34.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0 mg

Step 1

Place a cast-iron pan on the stove at a medium-high temperature.

Step 2

Once the pan comes to temperature, add the butter and cook until fully melted and no longer bubbling.

Step 3

Add the radishes (cut side down if they are halved) and the sage. Cook on high heat for 2 - 3 minutes until golden brown on one side.

Step 4

After the radish is sufficiently browned, add the honey and vinegar and a pinch of salt and pepper. Stir until well combined.

Step 5

Plate, and garnish with microgreens. Best eaten immediately.

Tips & Variations


No special items needed.

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