Sauteed Red Radish

Lee Thayer


This recipe intrigued me as I have never cooked red radishes before, and my test, tasty radishes.This will be a regular for me.

I used 4 large radishes, small ones are not here so that just means an extra minute slicing.


☆☆☆☆☆ 0 votes

2-4 depending on the number of radishes used.
5 Min
10 Min
Pan Fry


How to Make Sauteed Red Radish


  1. In Thailand, I have never seen small radishes, only large, tops are removed and they are sold 3-5 to a pack, they are large. Here I used a pack of 4 big ones, scrubbed and ends trimmed.
  2. For small radishes, simply slice in half from top to bottom. For large radishes, slice top to bottom into 3 to 5 pieces.
  3. Heat the butter on low heat, when hot, add the radishes cut down side for halved, and for the large ones, the two side pieces cut side down and the center pieces, just add to the pan. Season with salt and pepper as desired.
  4. Stir and toss occasionally until the radishes are starting to brown and softened.
  5. Serve as a side dish with any meal.

Printable Recipe Card

About Sauteed Red Radish

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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