Many times, radishes are overlooked as healthy and delicious but this glazed radish dish will put them back on your radar. Radishes are a super food and I was lucky enough to get some radishes my good friends harvested today.
Since I’d tried Glazed Radishes on one of our gourmet menus and thought they were good, I decided to try them again. I’m not sure where I originally got this particular recipe. On a Google search, I found them on Food Network Magazine and Martha Stewart, but they were a little different than my recipe.
Cooked radishes take on a potato-like quality with a little more pizzazz. This dish boil/sautés them, but they can also be served roasted in the oven much like potatoes. You can roast them a bit longer if you want a bigger crunch. You can have fun topping them with seasonings or keep it light with sea salt and black pepper. It might be fun to sprinkle them with fresh herbs.
Enjoy more plant-based side dishes:
This can become one of your “go to” snack foods, especially when you want to munch. You can even have them as a simple lunch when you don’t want to eat very much. Enjoy this low carb delight.
I’d love to hear your feedback in the comments below for this Glazed Radishes! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- 2 dozen radishes trimmed and cut half
- 1 cup low sodium vegetable broth (or 1 cup homemade), or water
- 2 tsp maple syrup
- Put radishes in a large skillet in one layer.
- Add broth or water and drizzle maple syrup.
- Cover and saute until crisp tender, about 10-15 minutes.
- Uncover and reduce liquid to a glaze on the pan, shaking to turn radishes as they brown.
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