Braised Radishes With Honey and Black Pepper

Braising softens radish roots and tempers their spicy rawness. The sweet honey and aromatic black pepper in this recipe complement, rather than detract from, the character of the radishes, and the browned edges of the radishes themselves add a flavorful touch.

Braised Radishes With Honey and Black Pepper

Makes four servings
Prep time: 10 minutes
Cook time: 10 minutes


  • 2 tbs. olive oil
  • 1 lb. radishes, halved
  • 1 clove garlic, smashed
  • 2 tbs. honey
  • 1 tsp. coarsely cracked black pepper
  • 2 tbs. cider vinegar
  • Salt to taste

Heat the oil in a medium saucepan over medium-high heat. Add half the radishes and all the garlic, and cook until radishes are lightly browned, about five minutes.

Add the honey and pepper, and allow the honey to caramelize, about one minute.

Add the vinegar, the remaining radishes, and salt. Cook until the second batch of radishes is just warmed but not soft. Serve warm.

V Is for Vegetables recipes courtesy of Little, Brown and Company. Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

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