How to Make It
Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.
Ingredients:
- 1 tablespoon olive oil
- 1 pound red radishes (about 20), trimmed and halved lengthwise
- 2 thyme sprigs
- 1 rosemary sprig
- 1 clove garlic, smashed
- 1 tablespoon salted butter
- 3/4 teaspoon kosher salt
Nutritional Information:
- Calories per serving 75
- Fat per serving 6g
- Saturated fat per serving 2g
- Cholesterol per serving 8mg
- Fiber per serving 2g
- Protein per serving 1g
- Carbohydrates per serving 4g
- Sodium per serving 427mg
- Iron per serving 0mg
- Calcium per serving 31mg
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