Brown Butter Radishes with Lemon

This brown butter radish salad with lemon is both beautiful and delicious. There’s a subtle flavor to the radishes after they’ve been sautéed, but adding their greens and the lemon juice and zest adds a layer of brightness to the dish. I think you will really enjoy this simple recipe as either a side or a light lunch.

Brown Butter Radishes with Lemon. A flavorful, healthy side salad (vegetarian) | This Healthy Table

I got back from Japan earlier this week and I’ve been slowly unpacking and sharing the gifts I bought for people – most of which are strange flavors of kit-kats (half my bag was green tea kit-kats, not even kidding). I went to town on the green tea infused cakes, cookies, and drinks while I was there. I’m putting together a post about Japan and the amazing food I ate there, but I just have to sort through all my photos first!

I felt so lucky to see a few cherry blossoms while we were there. It’s something I’ve always wanted to see – and they were as delicate and beautiful as I’d hoped. The flowers and leaves are both edible. I thought the blossom had a nice flavor when raw, but I really liked the pickled ones I had – which are added to desserts. The leaves were incredibly flavorful and very peppery. I found the flavor overwhelming – perhaps because I didn’t expect it, but I’m very glad I tried them.

Brown Butter Radishes with Lemon. A flavorful, healthy side salad (vegetarian) | This Healthy Table

I hope you have a wonderful weekend! I know I’m looking forward to relaxing a bit and testing out some new recipes. I hope you enjoy this beautiful spring dish, and as always, do let me know if you try it! Use either #shinyhappybright or @shinyhappybright on Facebook or Instagram.

Brown Butter Radishes with Lemon

Makes 2 large servings, or 4 side salad servings | Prep Time: 5 minutes | Total Time: 18 minutes


2 tablespoons butter

2 bunches of radishes, with their greens (preferably Easter radishes)

juice of one lemon

zest of one lemon

salt and pepper


Heat a large cast iron skillet or frying pan over medium high heat, add the butter and cook it till browned.

Meanwhile, halve the radishes and rinse the greens well (they can be gritty).

Add the radishes to the pan and sauté for 10 minutes, flipping them often so all sides cook. 

Add the lemon juice to the pan (it will steam and spit) and stir the radishes constantly for 10 seconds, then add the radish greens. 

Cook the greens for about 30 seconds or until wilted. 

Serve immediately with a pinch of salt and pepper and sprinkled with lemon zest. 

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