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!
PIN the Sauteed Radishes recipe to try them later!
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 pan-fried 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 for Sauteed Radishes?
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.
How to make Sauteed Radishes with Vinegar and Herbs:
(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, Grilled Cod with Garlic, Basil, and Lemon, Pan-Grilled Steak with Olive Sauce, Slow Cooked Salmon with Butter, Garlic, Capers, and Lemon, or Grilled Fusion Chicken.
More Tasty Cooked Radishes to Try:
Roasted Salt and Pepper Radish Chips ~ Sugar Free Mom
Roasted Radishes ~ Kalyn’s Kitchen
Pan-Roasted Brown Butter Radishes ~ Nutmeg Nanny
Spicy Stir-Fried Radish Greens and/or Swiss Chard ~ Kalyn’s Kitchen
Radish Hash Browns ~ Amanda’s Cookin
Sauteed Radishes with Vinegar and Herbs
Cooking radishes makes them sweeter, and Sauteed Radishes with Vinegar and Herbs are absolutely delicious 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)
Instructions
- 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.
Notes
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:
Yield:
4Serving Size:
1Amount 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 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 might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube 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 2022.
32 Comments on “Sauteed Radishes with Vinegar and Herbs”
Excellent Recipe!
Glad you enjoyed it!
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.
Yes, I thought of that too Julie.
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!
So glad my photos enticed you to try it and that you enjoyed it!
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!
Thanks Rebecca; hope you enjoy!
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.
Yes Emma, that is exactly what happens; glad you like it.
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. 🙂
Ha ha! Too funny, the “weird food” comment. I’ve gotten some of those at times, myself!
Wonderful new idea for radishes; thanks.
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!
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!)
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!
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.
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
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!
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…
I have only recently discovered cooking radishes too! 🙂 I will definitely add this to the list!
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.
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?)
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!
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!
[cue Homer Simpson voice- with drool] ooooohhhhhhhh
More Radishes!! WOO HOO!!!
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!
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.
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.
Looks great, Kalyn. I’m thinking about trying a version on the grill — it’s much easier when it’s 110 outside.
Unusual! And pretty too.
You’re definitely not the only one gets accused of taking weird stuff to parties 🙂
Even classified as “weird” it still looks good! Great colorful photo!