Brown Butter Glazed Radishes

By Rick A. Martinez

Published Aug. 9, 2022

Brown Butter Glazed Radishes
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
4(181)
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 
  • ¾pound radishes, trimmed and quartered (from about 1 bunch)
  • ¼cup unsalted butter
  • 1teaspoon granulated sugar 
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ¼cup roughly chopped basil or mint leaves, or both
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

122 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 251 milligrams sodium

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
181 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!

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.

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.

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.

C Doherty

Agree with others - 15 min way too long and had to drain liquid. They were overcooked and did not look like the photo - kind of shrunk down to little pink things, no one knew what they were but served to guests and everyone liked the taste!

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