Make Ahead

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

March  3, 2011
0 Ratings
  • Serves 4, as a side dish
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

What You'll Need
  • 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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  • ErnestIvan
  • AntiquarianCooks

2 Reviews

AntiquarianCooks March 15, 2011
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!
ErnestIvan March 3, 2011
Amazing recipe!!! Whoever came up with this is absolutely brilliant!