Sautéed Sugar Snap Peas and Radishes with Dill

Serving size:
 4 Servings


    • 1 T
    • butter
    • 1⁄2 c
    • shallots (thinly sliced)
    • 12 oz
    • sugar snap peas (trimmed, strings removed - see note)
    • 2 c
    • radishes (thinly sliced)
    • 1⁄4 c
    • orange juice
    • 1⁄2 t
    • dill seeds
    • 1 T
    • dill (fresh, chopped)
15 minutes
Ready in
15 minutes


Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.

Adapted from


In a large skillet over medium heat, melt the butter. Add the shallots and sauté for about 5 minutes, until golden. Add the sugar snap peas and sauté for 1-2 minutes. Add the radishes and sauté for 4-5 minutes, until crisp-tender. Pour in the orange juice and sprinkle with dill seeds, and toss the vegetables to coat well. Cook for 1 minute. Stir in the chopped dill, and serve.


To remove strings from fresh peas, just snap off the stem end and pull the string lengthwise down each pod.


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