Rialto Restaurant & Bar

Reserve a table

Honey roasted radishes

1 cup small radishes, washed, trimmed of stems and cut in half

2 tablespoons unsalted butter

2 tablespoons honey

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground white pepper

2 teaspoons chiffonade mint

 

Heat 1 tablespoon butter in a medium sauté pan over medium-high heat. Add the radishes and cook until golden brown all over, about 4 minutes. Add the honey and lemon juice and season with salt and pepper. Reduce the heat to low and cook until tender, about 2 minutes. Remove from the heat. Whisk in the remaining tablespoon butter and stir in the mint. Serve warm.