23 minutes
Transform the humble radish into a delectable side dish with a sweet and spicy glaze. The balanced flavors of brown butter, chile, and honey create a unique taste experience.
tablespoons
Fresh Radishes, tops attached if fresh, halved lengthwise if large
0 bunches
to taste
to taste
teaspoons
tablespoons
tablespoons
tablespoons
1. Oven Preparation
Preheat your oven to 375°F to ensure it's ready for roasting.
2. Greens Prep
If the radish tops are fresh, sever them from the radishes, rinse thoroughly in cold water, and dry with a salad spinner.
3. Sauté Radishes
In a large, ovenproof skillet, warm the olive oil over medium-high heat. Place the radishes cut side down into the skillet and sear until they take on a light golden hue, about 3 minutes.
4. Roasting Beginnings
Transition the skillet to your preheated oven. Let the radishes roast until they develop a rich brown color and start to soften, approximately 10 minutes.
5. Add Greens and Continue Roasting
Introduce the prepared radish greens to the skillet and continue roasting. Wait for the radishes to become fully tender and the greens to wilt, which should take an additional 5 minutes.
6. Season and Cook with Butter
Carefully remove the skillet from the oven, remembering that the handle will be hot, and place it over a low flame. Season the contents with kosher salt, freshly ground black pepper, and 1/2 teaspoon of chile flakes. Add in the butter and cook until it melts and turns a golden brown color with a fragrant, nutty aroma, which should take about 2 to 3 minutes.
7. Vinegar Toss
Pour the red wine vinegar into the skillet and gently fold the ingredients to ensure a thorough mix.
8. Final Glaze with Honey
Drizzle the honey over the radishes and fold the mixture once more. Test the dish and fine-tune the flavor balance with additional salt, black pepper, chile flakes, vinegar, or honey if necessary.
9. Serve Warm
Present the dish warm to your table, ready to delight the taste buds.
Opt for fresh, firm radishes with vibrant greens and choose a local, floral honey for a unique dimension to the caramelization.
Start with medium-high heat to caramelize the radishes and adjust as needed to prevent the honey from burning.
Ensure radishes are cut to a uniform size for even cooking, crucial for the perfect balance between a tender interior and a caramelized exterior.
Give radishes space to caramelize properly; work in batches if necessary to avoid steaming.
Clean and dry radish tops thoroughly, fry until crisp, and watch closely to prevent burning, then season with fine sea salt.
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