Sauteed Radishes


  • 1 pound red, unblemished radishes closely trimmed of stems and leaves (about 3 1/2 cups)
  • 2 tablespoons of butter
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ cup finely chopped scallions or green onions
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      75 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 15 milligrams cholesterol; 48 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Weigh the radishes after trimming off their stems and leaves as well as the thin sprout from the top.
  2. Cut the radishes into thin slices.
  3. Heat the butter in a skillet, preferably of the nonstick variety and add the sliced radishes. Sprinkle with salt and pepper. Cook, tossing and stirring so that the radish slices cook evenly, about 3 minutes.
  4. Add the scallions or green onions. Continue cooking, stirring and tossing, about 2 minutes longer.

15 minutes

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