Sweet & Tangy Skillet Radishes

Chef Potpie (Laurel)


Lately I've seen so many ways to cook radishes, something I had never thought of doing before! After mentioning that to the Hubs, he went out and bought a huge bag of radishes, so I pulled some out and gave them a quick try in a skillet. We loved them! I used parsley, and next time I'm going to try them with fresh thyme. After about 5-6 minutes my radishes were crunchy and juicy. For softer radishes, adjust the cooking time to your liking.


★★★★★ 1 vote

10 Min
7 Min


  • 3 bunch
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    seasoned rice wine vinegar
  • ·
    salt and pepper, to taste
  • 2 Tbsp
    chopped fresh parsley, or a sprinkling of other fresh herbs to your liking

How to Make Sweet & Tangy Skillet Radishes


  1. Cut radishes so the pieces are about the same size. I halved the smaller ones and quartered the larger ones.
  2. Have your parsley (or other herbs) chopped and ready to go.
  3. Heat oil over medium heat, and when warm add seasoned rice vinegar and radishes. Add salt and pepper and toss to coat the radishes. Keeping the radishes in a mostly single layer, allow to sizzle without turning or tossing for about 2 minutes, so they become a little browned.
  4. Now stir and toss for about 3 or 4 minutes more. When the skin begins to wrinkle and brown, test a couple with a fork for doneness. I cooked them so they didn't have much give and they were pleasantly crunchy and juicy. Cook a couple minutes longer for softer radishes.
  5. When done to your liking, add the parsley or other herbs and toss for a few seconds. Transfer to a serving dish and enjoy!

Printable Recipe Card

About Sweet & Tangy Skillet Radishes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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