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radishes cooked with miso butter on a white plate with greens

Cooked Radishes In Miso Butter

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5 from 2 reviews


These Cooked Radishes in Miso Butter have been adapted from a recipe in Andrea Bemis’ cookbook Dishing Up the Dirt. They are an incredibly tasty vegetarian Spring side dish perfect for your Easter table.


  • 4 tablespoons white miso
  • 4 tablespoons good-quality unsalted butter, divided
  • 2 bunches of radishes with greens
  • 1 1/2 tablespoons honey
  • pinch of fine sea salt


  1. Stir together the miso and 3 tablespoons butter.
  2. Separate greens from radishes and roughly chop the greens; set them aside. Slice the large radishes in half and smaller radishes keep whole. Add the radishes to a skillet with 3/4 cup water, honey, the remaining 1 tablespoon of butter and salt. Cover the pan and bring the mixture to a boil. Remove the lid, keep the heat on high and cook, stirring often, until the radishes are tender and most of the liquid has evaporated, 8 – 12 minutes.
  3. Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes. Stir in the radish greens and miso butter and cook until the radishes are golden brown and lightly caramelized, 1 to 3 minutes. Serve warm.


Cooking Tip: If your radish greens aren’t fresh and seem tough, substitute with another Spring green like spinach or chard.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: side dish
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 2/3 cup
  • Calories: 105
  • Fat: 8
  • Carbohydrates: 8
  • Fiber: 1
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