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Looking for a way to eat radishes that isn’t salad? These easy sautéed radishes make for an excellent side dish!

Growing up, radishes were strictly limited to the relish tray.

That peppery bite wasn’t something I enjoyed as a child, but as I grew older and expanded my tastebuds, I’ve come to enjoy radishes from time to time, especially pickled radishes.

We get radishes a lot in our CSA, even more than I can possibly pickle or add to a salad.

serving bowl of sauteed radishes with serving spoon

My friend recently turned me on to sauteed radishes, and now it might be my favorite way to eat them.

All you need to make sauteed radishes is sliced radishes, butter, and salt. It’s really that simple!

What kind of radishes can I use?

Any radish will work for this recipe; just make sure to cut them into bite-size pieces!

Most stores carry a variety similar to the Cherry Belle radish. This radish is round with a red skin. They don’t get much bigger than golf ball size.

French breakfast radishes are milder in flavor. They’re oblong in shape and are bright pink with a white tip.

Watermelon radishes are quite large and are pale on the outside with a gorgeous pink interior. Slice them thinly to saute.

There are many, many other kinds of radishes out there. If you have a farmers market near you, seek out some new varieties like Fire and Ice or Green Meat!

How to cook radishes

First, if your radishes come with the greens attached, slice them off at the base of the stem. You can use the radish greens in another recipe like you would any other green, or saute them right along with the radishes.

Wash the radishes, using a vegetable brush to remove any dirt.

Cut off any long root ends, then slice into either halves or quarters, depending on the size of your radishes.

It’s always recommended to cut vegetables into the same size, as it will help them cook more evenly.

Melt your butter in a saute pan. I always use salted butter, but you can use unsalted butter, or a vegan substitute, if you prefer.

Once the butter is melted and slightly bubbly, add the radishes in a single layer. Make sure they are cut-size down so they get nice and browned.

After a few minutes, check to see if they are browned, then use tongs to turn them and brown the other cut side.

Cook until tender, then sprinkle with flaky sea salt or coarse salt. Don’t skip this step — the pop of salt adds so much!

I serve sautéed radishes with whatever we’re having for dinner that night. They’re great with bison burgers, steak roulade, or Swedish meatballs.

The next time you’re wondering what to do with radishes, give these a try!

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