Sautéed Radishes with Brown Honey Butter
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These sautéed radishes with brown butter sauce are a sweet and spicy side dish ready in less than 20 minutes. Perfect for spring and a great way to use up the whole radish, leaves and all!
If there’s one vegetable that I think is underused and under-appreciated, it’s radishes. Specifically, pan roasting, roasting or sautéing them. But, I think once you try them prepared this way, you’re hooked. And you won’t look at simple radishes the same way again. These pan roasted radishes are sautéed and basted with a slightly spicy honey butter that will have you looking at radishes in a whole new light!
Ingredients
Here’s everything you’ll need to make these sautéed radishes with brown honey butter sauce. You only need five ingredients!
- extra virgin olive oil
- radishes (with nice green tops is ideal)
- unsalted butter
- Aleppo flakes
- honey
- flaky salt (optional)
How to Sauté Radishes with Butter
Heat a medium skillet over medium heat and once hot, drizzle in a tiny splash of oil. Add the radishes in a single layer, cut side down. Season with salt and pepper. Cook for about three minutes, until just starting to brown on the cut side. Lift a few up to look and move them around the skillet to be sure they are all getting some colour.
Add the butter and let it bubble and melt. Cook, moving the radishes around the pan in the butter. After about three to four minutes, add the Aleppo.
Tilt the skillet and use a large spoon to collect the butter and start basting the radishes. Reduce the heat to medium-low to avoid burning the butter and Aleppo. Baste for about one minute or so.
Drizzle in the honey and then add the radish tops and stir everything together and cook until just wilted, about one minute.
Remove from the heat and transfer to a serving dish. Garnish with flaky salt. Serve and enjoy!
Tips
- Use fresh radishes: look for fresh radishes that feel heavy for their size and are nice and firm. The tops should be green and look fresh. If the greens don’t look fresh or are already wilted or browned, it’s best not to include them in this recipe during the last step. Just chop the green tops off and discard them (or compost them!).
- Leave the radishes alone: you want to sear them fairly nicely on one side, so don’t flip them around until they have a nice golden sear.
- Keep them in a single layer: you don’t want too many radishes that they don’t fit in the skillet. Use a larger skillet so there is enough room for the radishes without any overlap.
- The right skillet/heat level: I recommend using a good stainless steel skillet here if you have (you can see the ones I use linked below!). Otherwise, a well seasoned cast iron skillet is best. Don’t be afraid to turn the heat up to get that sear. Just keep an eye and adjust as needed.
- But, do take a peek at the radishes: while the radishes are sautéeing cut side down in the pan, take a peek and see if they’re starting to brown. Move them around to avoid hot spots in the skillet and adjust the heat as needed to avoid them burning.
Substitutions
- Radish type: feel free to use another type of radish here. French breakfast or Easter egg radishes are great here as well.
- Butter: use ghee instead, or just use more olive oil, although it won’t have the same flavour profile obviously.
- Aleppo pepper flakes: Although I love using Aleppo pepper in recipes because the flavour isn’t too strong or spicy, if you don’t have it, you can try with red pepper flakes. They won’t be the same flavour and you may need to adjust the amount if you want less heat.
Ingredients & Products I Recommend
Kosher salt: I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
Aleppo pepper flakes: I love using Aleppo pepper in recipes because the flavour isn’t too strong or spicy. It’s one of my most used spices and I highly recommend it.
Made-In Cookware: I absolutely adore my Made-In cookware, including the skillets, wok and saucier (which I use ALL the time). I’ve purchased these products on my own and have been using them over the past few years. They’re well made and built to last and can easily be used on the stovetop and in the oven up to 800F. Used in commercial kitchens and restaurants, there is a reason why these are so popular and well loved.
Tools & Products I Love
Buy Now → 
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Buy Now → More Sides & Radish Recipes
- Smashed Roasted Radishes with Za’atar
- Watermelon & Radish Salad with Burrata
- Spring Asparagus Farro Salad with Creamy Goat Cheese
- Easy Green Goddess Potato Salad with Green Beans
- Thai Celery Salad
- Japanese Sweet Potato with Miso Butter
I hope you love these sautéed radishes with brown honey butter. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
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Sautéed Radishes with Brown Honey Butter
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Paleo, Pescatarian
Description
These sautéed radishes with brown butter, honey and Aleppo pepper are simple, easy and SO delicious.
Ingredients
- extra virgin olive oil
- 1 bunch radishes (1/2 lb., trimmed and halved, tops reserved, roughly torn)
- kosher salt & black pepper, to taste
- 2 tbsps unsalted butter (28g)
- 1/2 tsp Aleppo flakes
- 1 tsp honey
- flaky salt, for garnish (optional)
Instructions
- Heat a medium skillet over medium heat and once hot, drizzle in a tiny splash of oil.
- Add the radishes in a single layer, cut side down. Season with salt and pepper. Cook for about three minutes, until just starting to brown on the cut side. Lift a few up to look and move them around the skillet to be sure they are all getting some colour.
- Add the butter and let it bubble and melt. Cook, moving the radishes around the pan in the butter. After about three to four minutes, add the Aleppo.
- Tilt the skillet and use a large spoon to collect the butter and start basting the radishes. Reduce the heat to medium-low to avoid burning the butter and Aleppo. Baste for about one minute or so.
- Drizzle in the honey and then add the radish tops and stir everything together and cook until just wilted, about one minute.
- Remove from the heat and transfer to a serving dish. Garnish with flaky salt. Serve and enjoy!
