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3 from 1 vote

Pan-Seared Radishes

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 as side dish
Author: Fallon Bader

Equipment

  • 1 medium saute pan
  • Sharp knife
  • Cutting board

Ingredients

  • 1 pound radishes (about one bunch), cut down the middle from top to root. Leave some of the green stem on for a more rustic look.
  • 1-2 cloves garlic minced
  • 1 tbsp olive oil
  • 2 tsp honey
  • 2 tsp soy sauce or miso paste
  • 1/2 cup water
  • 1/4 cup mint chopped

Instructions

  • Heat oil in a pan on medium-low heat, when heated add radishes cut side down.
  • Let radishes cook for about 5-10 minutes. Add garlic about 5 minutes into cooking. Check on radishes by using a tong to flip over, and if they are golden brown on their flat, underside flip them. Let them cook just a few minutes of their rounded side.
  • Remove radishes and garlic from the pan, and set aside.
  • Turn off the heat and let the pan cool for about one minute.
  • Add about ½ cup of water and mix it around. This will deglaze the
    pan, or pickup the leftover flavors. ** Be careful when adding water, stand
    back, as steam will come off the pan.
  • Add soy sauce and honey, and mix it into water. Add back in the radishes, mix until all radishes are coated in the sauce. If using miso paste, add a tbsp of water.
  • Top with chopped mint and serve.
  • Optional: Turn the heat back onto low, leave the radishes in the pan, and add the radish greens and cook until wilted and shrunk in size. If the pan is dry you can add a drizzle of oil or a splash of water.