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If you enjoy radishes, try our recipe for Pan-Roasted Radishes.  If you are radish ambivalent, try our recipe for Pan-Roasted Radishes; if you are of the “not for me” opinion, try our recipe for Pan-Roasted Radishes.  Pan-roasting is a good alternative to oven roasting, especially in the hotter (no way am I turning on my oven) months. Medium high heat and just a light coating of oil or cooking spray is all that is needed.  In just a few minutes you will achieve browning as the natural sugars caramelize. After reducing the heat and allowing the radishes to soften, we finish this dish with creamy butter, savory garlic, and fresh thyme; the result is sublime. Roasting tames the heat and changes the texture to something akin to a potato without the starchiness. Don’t let the bite hold you back, if you can’t stand the heat, roast the radish!


  • 1 pound Radishes

  • 2 Tbsp. Butter

  • 2 cloves Garlic, sliced*

  • Salt & pepper to taste

  • 2-3 sprigs, Fresh thyme

Main Ingredient(s): Radish

*Onions, shallots and garlic scapes may be substituted.


  • Wash radishes. Remove stems. Trim ends.

  • Cut radishes in half.

  • Heat large skillet over med-high heat. Spray skillet with cooking spray. Add radishes.

  • Using a wooden spatula, move radishes as they begin to brown. Once you have a nice brown on multiple surfaces, reduce heat to low and let cook, uncovered, about 5-6 minutes until fork tender.

  • Add butter, garlic and thyme sprigs.

  • Raise heat to medium-high and continue moving radishes, allow garlic to soften and brown about 1-2 minutes.

  • Season with salt & pepper. Remove thyme sprigs.

  • Serve hot.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: July 27, 2023