Pan Roasted Radishes Pan Roasted Radishes

By Paul Lowe, Sweet Paul Pan Roasted Radishes

Summer’s in the air and radishes are in the dirt. Pull a few out of the garden and add a pop of color to your side dish, salad or snack with this tasty recipe from Sweet Paul + Mrs. Meyer’s Magazine.

Pan Roasted Radishes Pan Roasted Radishes

Instructions For Pan Roasted Radishes


  • 2 bunches of radishes
  • 2 tbsp. olive oil
  • 1 tbsp. pine nuts
  • 8 sage leaves
  • salt and pepper
  • 1/3 cup freshly grated parmesan


  • Cooking pan
  • Cooking spoon


  1. Wash and dry your herbs.
  2. Clean off your radishes and cut them in half.
  3. Grab your oil and heat it in a pan. Then, add radishes, pine nuts and sage.
  4. Cook until the radishes begin to soften, but still have a bit of a crunch.
  5. Season with salt and pepper.
  6. Remove from heat and sprinkle on your parmesan.
  7. Grab a few plates and dig in.
  8. Tips for Inspiration

    • Trade table salt for sea salt for a little something extra.
    • Pair with meat or fish for one rounded and colorful meal.