Crunchy radishes are transformed into an almost potato-like consistency in this Pan Roasted Radishes with Berbere dish. This smoky, savory side dish is ready in 20 minutes, uses one pan, and uses just five ingredients.
Ingredients
Instructions
- Peel and chop the onion.
- Rinse radishes well, trim the ends off, and cut into quarters. Make sure all the pieces are roughly the same size so they cook evenly.
- Add the olive oil to a large skillet set over medium heat.
- Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and just starting to turn golden.
- Add the halved radishes to the skillet and let them cook undisturbed for 4 minutes so the cut sides develop a good sear.
- Sprinkle the berbere on top and stir.
- Then flip the radishes so the other cut sides continue cooking for another 4 to 6 minutes, until they're fork-tender and slightly browned.
- Remove the pan from the heat.
- Season with salt and pepper to taste, sprinkle with fresh parsley, toss to combine, and serve warm.
Notes
- Cut radishes evenly. Halve smaller radishes and quarter larger ones so everything cooks at the same rate. As the radishes are sliced, they roast quickly.
- Don't overcrowd the pan. Give the radishes room to make contact with the hot surface — this is what creates those caramelized edges. If needed, cook in batches or use a larger skillet.
- Adjust the heat. Start with 1 teaspoon of berbere and add more next time if you like it spicier — berbere blends vary in intensity by brand.
Nutrition
Calories: 118kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 84mg | Potassium: 290mg | Fiber: 2g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg
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