Brown Butter Glazed Radishes and Spring Peas

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Dish of butter glazed radishes and spring peas

A rich, nutty, brown butter glaze makes this the perfect side for any occasion. This dish combines the earthiness of sauteed radishes and the sweetness of fresh spring peas, all enhanced by the butter glaze. Altogether, a simple, delightful and quick-to-prepare recipe that will impress any guest.

5 min Prep25 min Cook30 min Total

5 min Prep•25 min Cook•30 min Total

4 Servings

5 min Prep25 min Cook30 min Total

5 min Prep•25 min Cook•30 min Total

4 Servings

Cooking Mode

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Ingredients

1 sprig fresh thyme
1 clove garlic, smashed
1 tablespoon olive oil
1 bunch of radishes (about 10 radishes), trimmed and halved or quartered
1 ½ cups fresh spring peas (or frozen peas, thawed)
Salt and pepper, to taste
Fresh herbs (like parsley or chives), finely chopped for garnish
Lemon zest (optional, for added brightness)

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Directions

In a medium saucepan, melt Organic Valley® Salted Butter over medium heat. Once melted, swirl the pan occasionally. You’ll start to see the butter foam. Continue cooking for about 4-5 minutes, until the butter begins to turn golden brown with a nutty aroma.
Tips
- Watch the butter closely as it can go from brown to burnt quickly.
Once browned, remove the saucepan from heat and add thyme and smashed garlic clove. Let it steep for about 1 minute, then remove the garlic and thyme.
In a large skillet, heat the olive oil over medium-high heat.
Add the radishes to the pan and sauté for 5-7 minutes until softened but still slightly crisp. Stir occasionally. Add the spring peas and sauté for another 2-3 minutes, until the peas are bright and tender. Season with salt and pepper to taste.
Tips
- For a softer texture, cover the pan for a couple of minutes when cooking the radishes and peas, allowing them to steam a little before browning.
Pour the brown butter over the radishes and peas in the skillet, stirring gently to coat. Continue cooking for an additional 2 minutes.
Transfer the glazed radishes and peas to a serving dish. Garnish with freshly chopped herbs like parsley or chives, and a sprinkle of lemon zest as desired.

Tips

For a different flavor profile, feel free to experiment with rosemary or tarragon-infused brown butter.
This dish pairs wonderfully with grilled meats, such as chicken or lamb, or can be served as a light main with a side of crusty bread.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a medium saucepan, melt Organic Valley® Salted Butter over medium heat. Once melted, swirl the pan occasionally. You’ll start to see the butter foam. Continue cooking for about 4-5 minutes, until the butter begins to turn golden brown with a nutty aroma.
Tips
- Watch the butter closely as it can go from brown to burnt quickly.
Once browned, remove the saucepan from heat and add thyme and smashed garlic clove. Let it steep for about 1 minute, then remove the garlic and thyme.
In a large skillet, heat the olive oil over medium-high heat.
Add the radishes to the pan and sauté for 5-7 minutes until softened but still slightly crisp. Stir occasionally. Add the spring peas and sauté for another 2-3 minutes, until the peas are bright and tender. Season with salt and pepper to taste.
Tips
- For a softer texture, cover the pan for a couple of minutes when cooking the radishes and peas, allowing them to steam a little before browning.
Pour the brown butter over the radishes and peas in the skillet, stirring gently to coat. Continue cooking for an additional 2 minutes.
Transfer the glazed radishes and peas to a serving dish. Garnish with freshly chopped herbs like parsley or chives, and a sprinkle of lemon zest as desired.

Tips

For a different flavor profile, feel free to experiment with rosemary or tarragon-infused brown butter.
This dish pairs wonderfully with grilled meats, such as chicken or lamb, or can be served as a light main with a side of crusty bread.

Frequently Asked Questions

Properly browned butter will have a nutty aroma and a golden-brown color with little brown bits at the bottom of the pan. It will no longer foam actively.

Absolutely! Spring carrots, asparagus tips, or even new potatoes would all work beautifully. Just adjust cooking times as needed for each vegetable.

You can prepare the radishes ahead of time but add the snap peas just before serving for the best texture and color.