Recipe: Pan-Roasted Radishes

Close-up aerial view of pan-roasted radishes on a dark plate

Here’s an easy way to serve a bunch of radishes that doesn’t involve thinly slicing them into a salad. Radishes can stand up to fairly aggressive dry-heat cooking methods like pan roasting since they contain plenty of water. Find local radishes, butter, thyme and garlic at the Lenexa Farmers Market.

Recipe credit: Adapted lightly from Keith Schroeder, Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing

Yield: 4 servings

Ingredients

Cooking spray
1 pound red radishes (any shape), halved lengthwise if small, or quartered if larger
½ tablespoon butter
2 whole sprigs thyme
1 garlic clove, smashed with a knife
1/8 teaspoon kosher salt

Directions

  1. Heat a large skillet on medium high. Spray evenly with cooking spray.

  2. Add the radishes. Using a wooden spoon, tumble the radishes in the pan while blistering and browning, about 1 minute.

  3. When the radishes look toasted in areas and slightly pan-charred in others, lower the heat somewhere between medium low to low (so the radishes sweat).

  4. Cook the radishes for another 6 minutes, stirring occasionally. Pierce one with a fork, not a knife, to see if it’s tender.

  5. If radishes are aren’t quite tender yet, add the butter, thyme sprigs and smashed garlic clove to the pan. Raise the heat to medium high. Stir for about 1 minute, allowing the garlic to toast. Season with salt.

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