Radishes require little embellishment at the peak of their season. The mild peppery bite of this humble root veggie is the perfect complement to a buttery miso glaze.
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons white miso
3 cups quartered radishes (12 oz.), with root and 1-in. stem attached
1 tablespoon unsalted butter
1 tablespoon granulated sugar
2 tablespoons chopped cilantro
1/2 teaspoon black or white sesame seeds
How to Make It
Whisk together vinegar and miso in a small bowl. Heat a large cast-iron skillet over medium. Generously coat radishes and skillet with cooking spray. Add radishes to skillet; cook, stirring occasionally, for 10 minutes or until just tender. Add butter, and sprinkle with sugar; cook 30 seconds, stirring to coat. Remove from heat; add miso mixture, and stir until radishes are completely coated. Add cilantro; toss to combine. Sprinkle with sesame seeds.