-
Wash the radishes and dry. Trim the ends and tips off and halve lengthwise. Do the same with the carrots. (I didn't peel mine as I didn't think there would be anything left, just scrubbed them.)
-
Heat the 2 tablespoons of butter in a skillet until melted. Toss in the sliced radishes and carrots and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add in the olive oil (you may not need 2 Tbsp.) and the balsamic vinegar. Cook another minute until the radishes turn a vibrant pink. Add the vegetable stock and remaining tablespoon of butter and cook for another minute so they glaze over. Remove from heat and add in the fresh parsley.
-
These can be served atop the arugula leaves, optional.