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Kalyn's Kitchen

Sauteed Radishes with Vinegar and Herbs

Sauteed Radishes with Vinegar and Herbs are absolutely delish for a quick and tasty low-carb side dish. Use Side Dishes to find more recipes like this one.

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Sauteed Radishes with Vinegar and Herbs found on KalynsKitchen.com

Sauteed Radishes with Vinegar and Herbs is a recipe I first shared in 2007, and back then I said that cooked radishes might fall into the category of what some people in my family would call “weird food.”  And even more than ten years later, I bet many of my readers haven’t tried cooked radishes, am I right?

But trust me when I say that cooking radishes is absolutely a thing now, because radishes are very low in carbs and low-carb eaters have made cooked radishes such a trend. When I noticed how cooked radishes seemed to be getting more and more popular, I decided I should take better photos for this recipe to entice some of you guys to try it, especially if you’re getting bunches of radishes in your CSA box! And if you’re intrigued by the idea of cooked radishes, look below to see how many different ways people are cooking radishes!

For me, it was the Roasted Radishes with Soy Sauce and Sesame Seeds that I made back in the early days of this blog that helped me discover how delightful cooked radishes could be. Cooking the radishes removes a lot of the spiciness and the cooked radishes are slightly sweet and very tasty. And these sauteed radishes cook in minutes and the vinegar and fresh herbs adds some interesting flavor notes that complement the tastiness of the cooked radishes.

And apparently cooking radishes is not exactly a new idea because I found the inspiring recipe for this one in a cookbook called Great Food Without Fuss, published in 1992! The recipe was by Madeleine Kamman, who recommended parsley or chives for the herbs. I did have some Italian parsley growing with my herbs so that’s what I used this time, but if you’re a cilantro fan I’ve also used that, and I think you could also use mint or basil here with great results.

Sauteed Radishes with Vinegar and Herbs found on KalynsKitchen.com

Prepare the radishes by cutting off the stem and root end and cutting them into same size pieces. Wash radishes if needed and pat dry. Chop fresh herbs of your choice. Heat the oil in a large frying pan (I used my favorite 12-Inch Green Pan Frying Pan) and then add the radishes, vinegar, salt, and pepper and cook over medium high heat, stirring often. Radishes are done when they’re slightly softened and starting to blister on the outside, about 5-7 minutes. They should still be tender but still slightly crisp. Remove to a plate and sprinkle with chopped parsley, cilantro, or chives. Serve hot.

Sauteed Radishes with Vinegar and Herbs found on KalynsKitchen.com

Make it a Low-Carb Meal:

This would be a great low-carb side dish for something like Grilled Lamb Chops with Garlic, Rosemary, and Thyme or Grilled Fusion Chicken.

More Tasty Cooked Radishes to Try:

Roasted Radishes with Soy Sauce and Sesame Seeds ~ Kalyn’s Kitchen
Crispy Roasted Radishes with Onions ~ Foodie with Family
Spicy Stir-Fried Radish Greens and/or Swiss Chard ~ Kalyn’s Kitchen
Pan-Roasted Brown Butter Radishes ~ Nutmeg Nanny
Roasted Salt and Pepper Radish Chips ~ Sugar Free Mom
Radish Hash Browns ~ Amanda’s Cookin
Crispy Chicken Thighs, Green Beans, and Radishes Sheet Pan Meal ~ Rachel Cooks

Sauteed Radishes with Vinegar and Herbs

Cooking radishes makes them sweeter, and Sauteed Radishes with Vinegar and Herbs are absolutely delish for a quick and tasty low-carb side dish.

Ingredients:

  • 2 large bunches red radishes, ends cut off and cut lengthwise into fourths or halves
  • 1 1/2 T olive oil (or a bit less if you use a non-stick pan)
  • 2 T white balsamic vinegar (or your favorite light-colored mild vinegar)
  • salt and fresh ground black pepper to taste
  • 2 T chopped fresh parsley, chives, or cilantro (or use more if you really like fresh herbs)

Directions:

  1. Trim the stem and root end from radishes and wash if needed and pat dry.
  2. Chop a generous amount of fresh herbs of your choice.
  3. Heat olive oil in medium-sized pan over medium-high heat, then add radishes, balsamic vinegar, and a generous amount of salt and fresh ground pepper. (I used my favorite 12-Inch Green Pan Frying Pan for this recipe.)
  4. Cook the radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes. They should be tender but still slightly crisp when done.
  5. Remove to serving platter and sprinkle with shopped herbs of your choice. Serve immediately.

Notes:

I found the inspiring recipe for this in a cookbook called Great Food Without Fuss, published in 1992!

All images and text ©

Sauteed Radishes with Vinegar and Herbs found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Radishes are low in carbs and very low on the glycemic index, making this a great side dish for low-carb or Keto diets or for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    27 Comments on “Sauteed Radishes with Vinegar and Herbs”

  1. The photos look alive and vibrant, Kalyn! And they also look delicious! I have not tried cooking radish yet but there is a certain kind of “weird” vibe that got me into trying this over the week. And I am actually excited to gobbling up the final result. Thanks for sharing!

  2. Well, this sounds like a recipe you made especially for me because I LOVE cooked radishes! And putting vinegar with them is just brilliant! Off to the farmer’s market so I can whip this up!

  3. Cooking the root vegetable at a high temperature not only brings out its natural sweetness but also tames some of the heat, resulting in a softer flavor and texture. This is a nice recipe.

  4. Don't discard the tops! Wash them well to remove the dirt and sautee them with the radishes just before they're done — they're delicious. 🙂