Sauteed Radishes with Basil Butter

Radishes are so much more than a colorful crunchy, somewhat bitter vegetable added to salads. This healthy root vegetable is actually a low carb and keto superfood that takes on a very mellow flavor when sautéed. And the flavor is unbelievable when you cook them in some basil butter.

Why this recipe is just so good....

• Who knew this little vegetable was more than a colorful adornment to a salad? According to Healthline, radishes are full of vitamins and antioxidants. They have anti-fungal and anticancer properties as well. Add to that, they are full of fiber, low calorie and low carb and keto friendly. That is a whole lot of goodness in one little veggie.
• Honestly, I never loved radishes in my salads. Their bitter, spicy flavor was not my favorite. BUT sauté the radishes in a fry pan, add some delicious basil herb butter and they take on a whole different texture and flavor. Similar to potatoes actually, and for those following a low carb or keto diet, fried radishes provide a taste sensation that may have been missing for a quite a while.

Ingredient Notes

• There are just some simple ingredients needed for the flavored butter. I used about a handful (½ cup) of purple and green basil from my garden and one large garlic clove. Salted butter gives a little extra flavor as well. You can add more or less basil and garlic to your liking.

• Cooking vegetables with fresh herbs always enhances their flavor. For this recipe, I'm using some thyme and rosemary. You can try some oregano, sage, dill, parsley or marjoram.
• Ground herbs can be substituted for fresh. But they are concentrated so you need much less. It's always best to start with less, you can taste test and add more as you like.

Step by Step Directions

• Finely chop the basil and garlic. It's easier to do if you have a mini chopper or food processor, but you can do it by hand.
• Mix in the softened butter and stir until the herbs are fulled mixed in to the butter.

• Set aside 2 tablespoons of herb butter for the onions and radishes. Use up the rest within 2 months or freeze. You can put butter in ice cube trays, freeze solid and then put in a storage container and keep in the freezer until ready to use.

• Saute' the chopped onions in one tablespoon of basil butter until softened and lightly browned.
• Remove onions to a bowl and saute' the sliced radishes in one more tablespoon of butter. Spread them out in the fry pan and stir so that they get golden brown and lightly crisp. Add the minced rosemary and thyme. Cook about 8-10 minutes.
• Serve the onions and radishes with a sprinkle of chopped parsley.

Cooking Tips

• For the crispiest radishes, make sure you use a large fry pan so that the radishes can spread out. If they are too close together, they will be more likely to steam instead of getting nice and golden brown.
• Store leftover radishes in the refrigerator for about three days. When ready to eat, reheat in pan to crisp them again.
• You can freeze cooked radishes, but they will be softer when you reheat them.

If you try this recipe, please let me know how you liked it in the comments. I'd love for you to give me a 5 star rating. This tells me what you enjoy and would like to see more of!

Some other tasty vegetable recipes to try:

Marinated Asparagus

Roasted Carrots and Onions

4 Bean Vegetable Salad

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