Balsamic Glazed Radishes with Ramps!

The perfect spring side dish. Perfect hot or at room temperature. Perfect for brunch, lunch or dinner.
I paired it with my pesto white bean stuffed artichokes and it was a hit!

(I may have eaten some before taking the picture)
Print Recipe!
Balsamic Glazed Radishes with Ramps

2 bunches radishes, 1 Pound
12 ramps, white part only, save green leaves for your favorite ramp recipe
2 Tbsp. extra virgin olive oil
salt and pepper
4 Tbsp. balsamic
1/4 cup water
¼ cup fresh chopped parsley
3 sprigs fresh thyme, stems removed

Cast iron skillet

  • Trim leaves and stems off radishes, cut in half
  • Heat extra virgin olive oil on medium high, add ramps and radishes. Leaving the pan still to add good color to the ramps and radishes. Add salt and pepper to taste.
  • Stir and sauté 5 more minutes.
  • Add balsamic and water, lower heat, and simmer.
  • Simmer until balsamic is reduced and balsamic has glazed the vegetables.
  • Remove from heat add fresh parsley and thyme.

Use ramps if you can get them but scallons or spring onions would be great too
Hot pans work best!

Get some nice color on the radishes and ramps before adding water and balsamic

You can serve it family style right in the cast iron skillet 


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