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. If you’ve never tried cooking radishes you may be surprised how sweet-tasting they are!

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Sauteed Radishes with Vinegar and Herbs found on KalynsKitchen.com

When I first shared this recipe for Sauteed Radishes with Vinegar and Herbs I said that cooked radishes might fall into the category of what some people in my family would call “weird food.” But trust me when I say that cooking radishes is absolutely a thing, and radishes are very low in carbs! For me, it was Roasted Radishes that helped me discover how delightful cooked radishes could be. And when I noticed how cooked radishes seemed to be getting more popular, I decided I should take better photos for these sauteed radishes to entice some of you guys to try it.

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. If you’re intrigued by the idea of cooked radishes, look below to see how many different ways people are cooking radishes!

What ingredients do you need for this recipe?

  • red radishes
  • olive oil
  • white balsamic vinegar (affiliate link), or your favorite light-colored mild vinegar
  • salt and fresh ground black pepper to taste
  • fresh parsley

Historical Notes for Sauteed Radishes:

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 (affiliate link), published in 1992! The recipe was by Madeleine Kamman, who recommended parsley or chives for the herbs. I had some Italian parsley growing with my herbs so that’s what I used. 

What other fresh herbs can you use?

If you’re a cilantro fan I’ve also used that for this recipe, and I think you could also use mint or basil here with great results.

Sauteed Radishes with Vinegar and Herbs found on KalynsKitchen.com

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. Prepare the radishes by cutting off the stem and root end and cutting them into same size pieces.
  2. Wash radishes if needed and pat dry. Chop fresh herbs of your choice.
  3. Heat the oil in a large frying pan. I used my favorite 12-Inch Green Pan Frying Pan (affiliate link).
  4. Then add the radishes, vinegar, salt, and pepper and cook over medium high heat, stirring often.
  5. 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.
  6. 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 found on KalynsKitchen.com

Sauteed Radishes with Vinegar and Herbs

Yield 4 servings
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

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


  • 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)


  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, white balsamic vinegar (affiliate link), and a generous amount of salt and fresh ground pepper.
  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 used my favorite 12-Inch Green Pan Frying Pan (affiliate link) for this recipe. If you don't have white balsamic vinegar (affiliate link) use a light-colored mild vinegar.

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

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 original 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.

Historical Notes for this Recipe:
This recipe was posted in 2007! It was updated with better photos in 2018 and last updated with more information in 2021.

Pinterest image of Sauteed Radishes with Vinegar and Herbs

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    35 Comments on “Sauteed Radishes with Vinegar and Herbs”

  1. Excellent Recipe!

  2. Looking forward to trying this recipe, thanks! What do you think about using apple cider vinegar?

    • The white balsamic vinegar I used is definitely milder and sweeter than apple cider vinegar, but if you don’t want to buy that I’d just add a tiny bit of sweetener or sugar to the apple cider vinegar.

  3. So many ads, links, and pop-ups, by the time I got to the recipe I had no interest in making it.

    • Sorry to hear you felt that way. Not sure what you mean by links? Are you objecting to links in my content, because that is standard web practice.

      As for ads, unfortunately that is what allows a site like this to be free to the user. I work very hard on this site, and ads pay me for that work. If you look at many food blogs I think you’ll see that my site has far fewer ads than most blogs, but they are a necessity.

    • Yet you took the time to comment. Interesting 🤔 

  4. 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!

  5. 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!

  6. 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.

  7. 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. 🙂