Pan-Roasted Salt and Pepper Radishes

Milwaukee Journal Sentinel

Pan-Roasted Salt and Pepper Radishes

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    bunch garden-fresh radishes with their tops

  • 2

    Tbsp olive oil(divided)

  • Sea salt to taste

  • Freshly ground black pepper to taste

  • 2

    lemon wedges


Wash and dry radishes, making sure to remove any grit where greens meet stems, and discarding any yellow leaves. Cut off greens, leaving just a bit of stem on the radishes, and reserve the greens. Halve the radishes and toss with a tablespoon of olive oil. In a pan, heat remaining 1 tablespoon olive oil over medium high heat until shimmering but not smoking, add radishes cut side down. Sprinkle with a pinch of sea salt and a healthy amount of black pepper. Cover and reduce heat to medium. Sauté radishes until they begin to color, about 12-15 minutes. Meanwhile, chiffonade the greens and toss with radishes in pan for another few minutes until they are wilted and tender. Serve on a platter, sprinkled with a pinch of sea salt and a few squeezes of lemon.


Facebook Conversations