4 Spring Radish Recipes to Brighten Up Your Meatless Monday

radish pasta

While they might not look like it, bright, candy-colored spring radishes are actually a member of the same brassica family as winter favorites kale and cabbage. You’d never guess it from their appearance, but their peppery bite gives you a nice hint as to their origins!

It can be hard to come up with spring radish recipes — after all, they’re so tasty simply prepared the way the French eat them: with butter, fleur de sel and good bread. But spring radishes have only just started appearing on market stalls, and we’ve tracked down a few of our favorite ways to make the most of them for Meatless Monday, so you can innovate new spring radish recipes all season long.

First up: this simple yet oh-so tasty spring pasta with radish, potato onion and garlic. Sautéeing radishes tones down their naturally piquant nature, making this dish perfect for radish virgins. The sauce is a simple combo of a touch of butter and a little bit of cream, to which the garlic and potato onion add a nice dose of flavor. If you haven’t heard of potato onions, they’re alliums slightly similar to shallots which add a nice, sweet, oniony flavor to the dish.

Image: Kimberley Stakal

Speaking of sautéed radishes, this dish is a perfect appetizer or hors d’oeuvre for a springtime supper. Radishes are sautéed and served with a sauce that combines the sweet nuttiness of brown butter with the elegant freshness of lemon. A touch of fresh parsley, and you’re done! If you’re feeling adventurous, you might try serving this dish as one of several spring-inspired small plates for a springtime tapas party.

radish salad

Image: Emily Monaco

Playing with new and intriguing ways to serve salads is a fun perk of spring. After all, you’ve got all sorts of holdovers from winter like mushrooms and carrots, but you’ve also got fun spring ingredients like radishes and chives. This dish is easy to prepare, providing you have two things: good knife skills (or a mandoline!) to get all those veggies nice and thin, and the time it takes to make up this parmesan shortbread dough and bake it quickly. The shortbread is crumbled when it comes out of the oven and cools quite quickly, meaning that this radish salad, while it may look somewhat finicky, remains fairly easy to prepare.

oven-roasted vegetables

Photos by Ally-Jane

Roasted vegetables are super simple to make — in winter, you probably stick them under your roast chickens or throw a whole baking sheet into the oven from time to time. This roasted vegetable dish is slightly more calculated, with a distinct choice of veggies meant to look pretty on the plate and taste delicious with the bright flavors of the horseradish dish. Pink-skinned new potatoes, elegant thin carrots and radishes play with wintertime Brussels sprouts and parsnips for a dish that perfectly bridges this in-between season we’re in. Serve this family style, or make everyone their own individual portion.

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Pasta image via Shutterstock Olha Afanasieva

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco