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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 the Diet-Type Index 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 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, 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.

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?
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Sauteed Radishes with Vinegar and Herbs found on KalynsKitchen.com

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25 comments on “Sauteed Radishes with Vinegar and Herbs”

  1. Even classified as “weird” it still looks good! Great colorful photo!

  2. Unusual! And pretty too.

    You’re definitely not the only one gets accused of taking weird stuff to parties 🙂

  3. Looks great, Kalyn. I’m thinking about trying a version on the grill — it’s much easier when it’s 110 outside.

  4. Thanks Maria, you know I’m just “weird” anyway.

    Sophia, thanks. Good to hear that I’m not the only one! Lots of the foods they love I would call “boring food.”

    Kelly, I think grilling is a great idea. I might marinate the radishes in the olive oil and vinegar if you were going to grill them. I bet it would be delicious.

  5. This looks delicious! I have been trying to branch out and eat more “weird” vegetables lately. I keep seeing radishes but I wasn’t quite sure how to prepare them. I’ll be sure to pick some up at the Farmers Market. I think I saw some there last weekend.

  6. Funny, I have the same reputation in my family. I once ruined the Green Bean Casserole (note the caps – I’m referring to THE one) by putting thyme in it!
    What a pretty dish!
    I’ve got the recipe bookmarked for next year. My radishes are gone…sigh.
    Sounds delish!

  7. [cue Homer Simpson voice- with drool] ooooohhhhhhhh

    More Radishes!! WOO HOO!!!

  8. Well, scoot over and make room for one more weirdo! Sauteed radishes are just lovely in warm salads like yours. I know I’ll be making this soon. In fact, I blogged not too long ago on a warm pea salad with sauteed radishes. I love the way the cooking process mellows their flavor. Thanks, Kalyn!

  9. You know, I’ve never even though about cooking a radish before. This looks delicious Kalyn.

    I’m well known as the bringer of ‘weird food’ too!

  10. Butters, try some “weird” cooked radishes and see what you think!

    Katie, make it next year!

    Blest, I knew you would like this one.

    Susan, peas and radishes together sounds great.

    Lucy, I was pleasantly surprised how great they were cooked. (Oh, another one who brings “weird” food, huh?)

  11. I am writing a little piece on root vegetables and I wanted to check again your recipe of roasted radishes, which inspired me to add radishes to my roasted root vegetable medley, so I go to my bookmarks and choose your blog and what do I see? Radishes! It took me a second to realize that it was a different recipe. I am totally sold on roasted radishes, which work nicely in my recipe, together with whatever other roots I find at the farmers’ market, so now I have to try the sauteed ones. Tasty, nutritious and low-calorie, basically perfect.

  12. I have only recently discovered cooking radishes too! 🙂 I will definitely add this to the list!

  13. This *weird* thing is looking delicious and I am sure tastes good also. Radishes are part of Indian food too, they make huge contribution to the flavor but used in different way in all parts of India.
    I didn’t grill the radish yet, have to try your recipe this time. The photo looks appealing…

  14. I have never tried cooked radishes, either, but this dish looks wonderful! I’m back on the Beach..groan..and appreciate any motivation I can get!

  15. Wow! I would never have thought of that! Can’t wait to try it. In fact, I have radishes in the fridge right now.
    Thanks Kalyn!

    Andrea

  16. Kalyn, I’ve never tried to cook radishes. We usually eat radishes with lemon and salt in Turkey. I’ll try this next time. It looks delicious.

  17. I love raw radishes, ate them every day growing up. But, it has only been recently that I’ve discovered that cooking them is a great idea. I also learned that if you take thyroid medication (which I do), cooking is actually better for you. Raw radishes interfere with the medication–to my sorrow! Beautiful picture!

  18. Simona, talk about timing. We are tele-communicating with each other maybe?

    Joey, try it and I bet you’ll like it.

    Padma, love to learn more about how radishes are used in India. Indian recipes for vegetables are often so creative.

    Andrea, try it!

    Minik Kuz, love the idea of lemon! When I was a kid we just dipped them in salt.

    Sher, didn’t know that about the raw radishes. Good to know.

    Rapunzel, have some radishes instead of potatoes, perfect for South Beach.
    (And no groaning. Focus on the good things you *can* eat!)

  19. hi kalyn! i LOVE radishes, i get bunches of them to dip in all kinds of different things. i never thought to cook them but i bet they are delicious!

  20. Ha ha! Too funny, the “weird food” comment. I’ve gotten some of those at times, myself!

    Wonderful new idea for radishes; thanks.

  21. 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. 🙂

  22. 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.

  23. 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!

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