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French Breakfasts Radishes and Baby Carrots


  • 1 bunch French breakfast radishes about 3/4 lb., greens and bottoms discarded
  • 1 bunch French baby carrots
  • 2 tbs. unsalted butter
  • Sea salt and pepper to taste
  • 1 Tbsp. balsamic vinegar
  • 1/8 cup vegetable stock
  • 1 Tbsp. olive Oil
  • 2 Tbsp. fresh chopped parsley
  • Arugula optional


  1. 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.)
  2. 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.
  3. These can be served atop the arugula leaves, optional.