These delicious pan-roasted radishes with parsley are an easy and nutritious side dish! Perfect for keto, low-carb, vegan or paleo cooking!
Pan-roasted radishes may be my new favorite side dish!
I’ve really been branching out lately in terms of the vegetables I’ve been cooking. Radishes were never one of my favorite recipes growing up, but I have definitely had periods of time where I liked them (even raw!).
Lately, I’ve been experimenting with eating more veggies, because you can never have too many nutrient-dense foods in your life, am I right?
Plus, if you are someone who thinks raw radishes are just a tad too pungent and peppery, then you definitely need to try them cooked!
The flavor is SO much more mellow, in fact, almost all of the peppery acquired taste is gone, and you are left with a mostly neutral-tasting veggie that can be flavored in many different ways!
One of my favorite ways to use up leftover herbs is to toss them in with veggies. There is something about the combination of parsley and radish that goes so well together!
They are super simple and quick to make!
As far as cooking radish goes, this dish is super simple…seriously! I just chop off the ends of the radishes, then chop up the radishes themselves into bite-sized pieces.
Simply toss the pieces into a pan that is preheated with a bit of coconut oil, lard or olive oil. Cook over medium heat until they begin to brown, taking care to toss often so they cook evenly.
Once they begin to brown, remove from heat and transfer radishes to a serving bowl. Top with minced parsley and eat right away. Alternatively, you can prep ahead of time and store in the fridge for 3-4 days. Add parsley right before serving.
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Pan-Roasted Radishes with Parsley
- 2 bunches radishes diced into 1/2 inch (12 mm) cubes, tops and roots removed
- 2 tablespoons refined coconut oil or butter
- Salt and pepper to taste
- 2 stems fresh parsley leaves minced
- Add refined coconut oil or butter to a pan over medium-high heat. Once melted, add in diced radishes. Cook until they begin to brown, tossing occasionally with a spatula.
- Remove from heat and flavor with salt and pepper, to taste. Top with fresh parsley leaves and serve immediately.
- These can be stored in an air-tight container in the fridge for up to 4 days.