Honey Glazed Radishes and Carrots with Raisins, Mint, Ricotta Salata

By • March 3, 2011 • 2 Comments

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Author Notes: This is a simple dish. It is the sort of thing that I like to make when winter's brashness begins to slip away and segue into the gentle spring time. I would reccommend serving this either slightly warm or room temperature. tinymango

Serves 4, as a side dish

  • 1 cup baby carrots
  • 1 cup radishes, ends trimmed
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup crumbled ricotta salata
  • 1 tablespoon fresh mint, chiffonade
  • 2 tablespoons raisins
  • 1/4 cup water
  1. Place carrots,radishes, butter, honey, sugar, water, salt and pepper in a small pot over medium-low heat and allow to come to a simmer. Allow to simmer until liquid is reduced by 1/2 and vegetables are almost tender throughout,about 10 minutes.
  2. Add raisins, cover loosely and cook about 5 more minutes, or until raisins are plump and tender.
  3. Garnish with ricotta salata and mint. Serve. A garnish of mache, baby lettuces or microgreens are also a lovely accompaniment.
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Tags: can be made ahead, Spring

Comments (2) Questions (0)


over 3 years ago AntiquarianCooks

This recipe is excellent: it's peppery but balanced, and I'd never thought of cooking radishes! It was a little sweet for me though. I'd scale back on the honey and sugar, and possibly the raisins as well. It's awesome though!


over 3 years ago ErnestIvan

Amazing recipe!!! Whoever came up with this is absolutely brilliant!