Pan Roasted Radishes

January 11, 2017 / Last Updated January 11, 2017
Pan Roasted Radishes

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Roasted radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. Serve by themselves or in a salad of hearty greens.

  • 2 Tablespoons Olive Oil
  • 5 Cups Radishes (Trimmed, Halved Or Quartered)
  • 1 Teaspoon Kosher Salt
  1. Heat olive oil in large-size skillet over a medium-high heat. Add radishes, cover, and cook 3 minutes until browned on one side. Do not stir. Shake pan and cook, uncovered 4 minutes more until radishes are just tender. Remove from heat and transfer to bowl. Season with kosher salt.
  2. "Work With What You Got!"
  3. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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