Sauteed Radishes with Mint Recipe
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 pound radishes, trimmed and cut lengthwise into
- 1/2-inch wedges
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons mint, roughly chopped
- Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.
- Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.