Looking for an easy watermelon radish recipe? This delicious side dish features beautiful watermelon radishes sautéed in brown butter, rosemary, and lemon zest. Simple and stunning.
Ah, summertime. The sun’s shining, the days are long, and it’s finally watermelon season! And I don’t just mean that watermelon fruit is in season.
Watermelon radishes also have a moment during this time of year. On the outside, these veggies sort of resemble turnips, with a pale white and green tinted skin.
But slice one open and you’ll see the most beautiful pink that nature has to offer. The vibrant pink interior contrasted with the greenish exterior makes them resemble actual watermelons (minus the black seeds). It’s how they got their name!
What does watermelon radish taste like?
Even though they look like watermelons, these radishes do not taste like fruit. Instead, they have a peppery taste, but it’s milder and less spicy compared to other types of radishes.
Is watermelon radish good for you?
Of course! Not only are these vegetables simply beautiful, but watermelon radishes are also incredibly nutritious. They are low in calories and a good source of vitamin C and fiber.
These compounds are also responsible for the pungent flavor and peppery bite of radishes.
How do you eat a watermelon radish?
You can slice raw watermelon radishes and add them to salads, or grate them to use in slaws. They also taste great roasted or sautéed with olive oil, butter, and/or fresh herbs. For this recipe, I chose to sauté them!
How to Make Sautéed Watermelon Radishes
First, trim off the tail and top of each radish. Scrub them with a vegetable brush and slice in half. Dice each half into 1-inch cubes. They don’t have to perfect…mine definitely weren’t!
Heat a combination of butter and olive oil in a large skillet over medium heat. Add the radishes and about 2 tsp of fresh rosemary, plus some salt and pepper. Cook for 10-12 minutes or until the radishes are browned and tender.
Add a little bit more butter (if desired), some lemon zest, and 1 tsp of rosemary. Cook for a couple more minutes, remove from heat, serve, and enjoy!
The radishes lose some of their bite while they’re cooking, and the final result is a simply delicious combination of fresh flavors!
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Watermelon Radish with Rosemary Brown Butter
- In a large skillet, heat the olive oil and 1 tbsp of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 tsp of the fresh rosemary to the pan.
- Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly browned. It may take a few more minutes depending on your stovetop, so adjust the cooking time as needed.
- Add the last tbsp of butter and the last tsp of rosemary, as well as the lemon zest, to the skillet. Cook for another couple of minutes. Remove from heat and serve warm!
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