Brown Butter Glazed Radishes

By Rick A. Martínez

Published August 8, 2022

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Rating
4(185)
Comments
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Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature. If you find radishes with beautiful green tops, toss the glazed radishes with the greens and a little olive oil for an out-of-the-ordinary salad. 

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Ingredients

Yield:4 servings 

  • ¾ pound radishes, trimmed and quartered (from about 1 bunch)

  • ¼ cup unsalted butter

  • 1 teaspoon granulated sugar 

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • ¼ cup roughly chopped basil or mint leaves, or both

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 31 milligrams cholesterol; 122 calories; 3 grams monosaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 251 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, bring radishes, butter, sugar, salt and ⅓ cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.

  2. Step 2

    Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.

  3. Step 3

    Serve glazed radishes topped with herbs and a squeeze of lemon.

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Ratings

4 out of 5
185 user ratings
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Comments

zoz

if your looking for radish recipes, go no farther than this one: cooking.nytimes.com/recipes/roasted-salmon-with-peas-and-radishes. I make these peas and radishes with miso and mustard often, and every single time I'm stunned by how wonderful it is!

Pâté, Heather?

Per others' recommendations, I used less water (1/4 C vs 1/3 C). I also found 1 teaspoon sugar not enough to turn the sauce into a glaze, so I sprinkled in an additional 1/2t at the end. A 1/4 cup of butter is too much for the amount of quartered radishes called for in the ingredients. I used 2 1/2 Tbl, and that was still too much. The radishes were swimming in butter at the 20-minute mark. I needed to pour the excess out in order to get a glazed finish. With these mods I would make it again.

kathleen

My radishes were soft enough at eight minutes to have mashed them- any longer and I would have had radish purée! Also had to drain the water and butter. Keep checking them.

m

I generally hate radishes but this recipe is DELICIOUS. Makes me wish I got more in my CSA! Agree that less butter is needed. Careful with the salt if you don’t have unsalted butter. Lemon is a must.

Sarah

Fresh spearmint was delicious with them - my new favorite way to eat radishes

Vicki

Had some trouble with the texture of the radishes. We decided that this wasn’t one for our family.

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