So, if raw radishes have a little too much bite – too much pepper – and too much spice, it’s time to softly glaze the brilliant and bright little bulbs:
Sweet Miso Glazed Radishes

Slightly sautéing the spring and summer roots removes just a bit of the crunch, most all of the bite, and enhances the inherent yet somewhat surprising sweetness of the popular earthy salad essential.

It’s not just the sweet that we need from these radishes, we need the savory ~ so enters the miso.

Glistening and glazed, these sautéed sweet miso radishes are truly divine.

Sweet Miso Glazed Radishes

1 bunch Easter egg radishes (cleaned, trimmed, and quartered)** reserve the washed and dried greens
2 tsp. coconut oil
2 tsp. mellow white miso paste
2 tsp. cara cara orange vanilla white balsamic vinegar
2 tsp. fresh purple basil, finely chopped
dash of Meyer Lemon Salt

In a medium skillet, melt the coconut oil over moderate heat. Add the radishes and sauté until beginning to soften. Meanwhile, stir together the miso with a tablespoon or two of warm water, until it begins to dissolve and create a thick glaze. Add the vinegar. Add the miso saucy glaze to the coconut oil and radishes. Stir until soft, silky, and beautiful. Sprinkle with the lemon salt.
Serve atop freshly chopped radish greens (or any leafy green of preference), garnished with beautifully bold and fragrant purple basil.