You may know—and love—radishes in their raw state. But they're lovely in this delicious side dish too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons mint, roughly chopped
Instructions
- Heat oil and butter in a large saute pan over medium heat. Let butter melt, and then cook a bit longer, until it’s a deep golden color and beginning to take on a nutty smell, about 2 minutes total.
- Add radishes to pan, and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly, and sprinkle with mint and additional salt to taste.
Servings: 4
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