Sauteed Radishes with Vinegar and Herbs
Sauteed Radishes with Vinegar and Herbs are absolutely delish for a quick and tasty low-carb side dish. If you’ve never tried cooking radishes you may be surprised how sweet-tasting they are!
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, because radishes are very low in carbs and low-carb eaters have made cooked radishes 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.
What ingredients do you need for this recipe?
- red radishes
- olive oil
- white balsamic vinegar, or your favorite light-colored mild vinegar
- salt and fresh ground black pepper to taste
- fresh parsley, chives, or cilantro
How to make this recipe:
(Scroll down for complete recipe with nutritional information.)
- 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 (affiliate link).
- 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.
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
- 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)
- Trim the stem and root end from radishes and wash if needed and pat dry.
- Chop a generous amount of fresh herbs of your choice.
- Heat olive oil in medium-sized pan over medium-high heat, then add radishes, white balsamic vinegar (affiliate link), and a generous amount of salt and fresh ground pepper.
- 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.
- Remove to serving platter and sprinkle with shopped herbs of your choice. Serve immediately.
Amount Per Serving: Calories: 55Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 151mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 Side Dishes to 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.