Roasted radishes with brown butter, chile, and honey from Six Seasons: A New Way with Vegetables (page 116) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahkalsbeek on May 26, 2026

    Yum!! Even my picky 10-year-old tried these. Did he like them? No, but he was enticed enough to try them! But I loved them!

  • Willora on January 16, 2026

    Simple and quick. I used a rose strawberry vinegar, and along with the honey, it brought out the sweetness of the roasted radishes (as I assume the red wine vinegar must). Coukd easily serve as a meal with bread, cheese and a green, herby salad, or alongside a roast chicken

  • Clairehg on September 09, 2025

    I'm not a radish girly by any means, but these were good to use up my radishes from a CSA box! The radish taste was not overwhelming. I loveeeed the sauce.

  • Clairehg on September 06, 2025

    I got radishes from our farm share. I enjoyed the recipe as much as I would enjoy a radish recipe. The sauce was excellent.

  • imaluckyducky on May 29, 2025

    4 stars. When made in a cast iron pan this is quite easy and worth the stove top, oven, stove top finish shenanigans. Very good using agave instead of honey, forgot the vinegar but will add to leftovers. The sweet, spicy, sour doesn’t mask the natural flavor of the radish but plays into it for a rather addicting bite. Will make again.

  • eliza on May 31, 2024

    We found this to be a good way to use an abundance of radishes from the garden. If I make again I would chop up the tops as they were difficult to eat. That being said, we quite liked it; not sure if I would make this again.

  • Hansyhobs on May 24, 2023

    Easy recipe, I did everything on a baking tray in the oven as I didn't have access to my small cast iron. Was nice but nothing wow but that's more because I don't LOVE radishes.

  • danlaik on April 16, 2023

    My favorite way to prepare radishes. So good with toasted bread and soft, spreadable cheese. You could easily turn just that into a simple, rustic dinner with a glass of wine.

  • avogel on May 18, 2022

    I loved the flavor of the tangy vinegar balanced by sweet honey. I used the greens and I would cook them for less time than the recipe says next time.

  • okcook on October 03, 2019

    Our guests really enjoyed these. I did add some one inch long cored pieces of parsnip. A good dish for a dinner party because one can finish it at the last minute.

  • SheilaS on July 27, 2018

    The roasted radishes get started on the stovetop, then move to the oven and get finished back on the stove with a dab of butter and a splash of red wine vinegar and drizzle of honey. This gives them a lot more flavor than I got from the grilled radish salad that's also in this chapter

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