Brown Buttered Radishes

Radishes in the early spring make a colorful addition to salads, become a perfect snack when halved and dipped in salt and olive oil, or, for a different flavor, can be baked or sauteed.

When radishes are cooked, they take on a more earthy flavor.  In this recipe, browned butter rounds out the radishes and elevates them to to sophisticated side dish.  The best part?  You only need a few ingredients, and less then 15 minutes to make it!

Ingredients:
One bunch radishes
2 tablespoons butter
1 clove garlic
salt
pepper
green onion, dill, mint or parsley to garnish

Start by washing, trimming, and cutting the radishes in half. 
Heat up the butter in a frying pan over medium/low heat, then add the radishes.  Add salt and pepper to taste, and the garlic clove, cut in half.
Cook, stirring occasionally, for about 7-10 minutes, until the butter begins to brown.  Watch carefully and lower heat if the butter seems to be browning too quickly.  Make sure to remove from the heat when the butter takes on a golden color, so as not to burn.

The radishes will still have a little crunch, but soften on the edges and and will take on an earthy flavor.  Garnish with chopped herbs.  Serve warm.